{"id":5843,"slug":"tango-cake","title":"Tango cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of burnt almonds, powdered very fine","one-quarter pound of melted butter","three-quarters of a pound of sugar","two ounces of grated chocolate","one-quarter pound of biscuit crumbs","the grated rind of one lemon","the yolks of seven eggs","three whole eggs","the whites of seven eggs beaten very hard","one pony of rum","very thin tartelette dough","apricot jam","icing flavored with rum","assorted colored nonpareil seeds"],"ingredients_norm":["burnt almonds powdered very fine","butter","quarters of pound of sugar","chocolate","biscuit crumb","rind of lemon","egg yolk","whole egg","whites of eggs beaten very hard","pony of rum","thin tartelette dough","apricot jam","icing flavored with rum","assorted colored nonpareil seed"],"steps":["Beat the eggs and yolks with the sugar until light.","Add the almonds, chocolate, crumbs and lemon rind, and mix well.","Add the rum and melted butter.","Finally add the whites of eggs, mixing lightly.","Line a ring mould with very thin tartelette dough, cover the bottom with apricot jam.","Fill with the above preparation.","Bake in a warm (not hot) oven.","When done, glace with icing flavored with rum.","While the icing is still soft sprinkle with assorted colored nonpareil seeds."],"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:w101:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5eba0bb4d0840a5e5aeeb046f7f8167649b27ea5496d5bfa4312fc5ed0df4fa3","created_at":"2026-08-02T16:46:31Z","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/tango-cake"}