{"id":5779,"slug":"silver-cake","title":"Silver cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Ten ounces of sugar","six ounces of butter","the whites of six eggs","half a pint of milk","three-quarters of a pound of flour","one-half ounce of baking powder","the rind of one lemon"],"ingredients_norm":["sugar","butter","egg white","milk","quarters of pound of flour","baking powder","rind of lemon"],"steps":["Mix well the sugar and the butter, and then stir in the whites of eggs and milk.","Add the flour with the baking powder mixed in, and the rind of one lemon.","Mix the whole lightly, and bake in the same manner as pound cake."],"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/39550","source_ref":"pg:39550:w97:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"ba72e843ad36c9a4f0b240193ba4e1d5721ee14a5e73b7a727c8123b15cd779b","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/silver-cake"}