{"id":3861,"slug":"sultana-cake","title":"SULTANA 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.","2 eggs.","1 egg yolk.","1 cup Sultana raisins.","1/2 cup milk.","2-1/4 cups pastry flour.","4 teaspoons baking powder.","1/4 teaspoon salt.","1/2 teaspoon mace."],"ingredients_norm":["shortening","sugar","egg","egg yolk","sultana raisin","milk","pastry flour","baking powder","salt","mace"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly; add well-beaten eggs and yolk.","Mix and sift flour (except one tablespoon), baking powder and salt and mace; add to first mixture alternately with milk.","Dredge raisins with tablespoon flour, add to mixture and beat thoroughly.","Turn mixture into a well-greased, brick-shaped bread pan and bake forty minutes in a moderate oven.","Frost if desired."],"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:31534:113","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"51f404ce2ed2994bc14fa793039dcdc7ce0ac05df377f03efde958c56ac4227c","created_at":"2026-08-02T15:45:45Z","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/sultana-cake"}