{"id":3922,"slug":"seed-cakes","title":"SEED CAKES","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2/3 cup Cottolene.","2 cups sugar.","2 eggs well beaten.","1 teaspoon soda.","1 cup buttermilk.","1 teaspoon salt.","Flour.","1-1/2 tablespoons caraway seeds.","Raisins."],"ingredients_norm":["shortening","sugar","eggs well","soda","buttermilk","salt","flour","caraway seed","raisin"],"steps":["Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft dough.","Chill the dough and shape as other cookies.","Place a seeded raisin or the half of a pecan nut meat in center of each before baking."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:175","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"77a5154deb744ee455f4c8904acdad549a32a529a96a0308134c3e5884d5ad65","created_at":"2026-08-02T15:47:18Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/seed-cakes"}