{"id":3821,"slug":"spanish-layer-cake","title":"SPANISH LAYER CAKE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/3 cup Cottolene.","1 cup sugar.","Yolks 2 eggs.","1/2 cup milk.","1-7/8 cups pastry flour.","3 teaspoons baking powder.","1 teaspoon cinnamon.","1/4 teaspoon cloves.","1/4 teaspoon salt.","Whites 2 eggs."],"ingredients_norm":["shortening","sugar","yolks egg","milk","pastry flour","baking powder","cinnamon","clove","salt","whites egg"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly.","Mix and sift flour, baking powder, spices and salt; add to first mixture alternately with milk.","Cut and fold in stiffly beaten whites of eggs.","Bake in two well-greased, square, layer cake pans.","Spread with a thick layer of raspberry between layers.","Cover top with frosting or dredge with powdered sugar."],"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:31534:71","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8994489212c824ff195292039a5cadf585d8e265580c1d14fc8364c2ec7a9bd2","created_at":"2026-08-02T15:44:43Z","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/spanish-layer-cake"}