{"id":7533,"slug":"vienna-prater-cake","title":"VIENNA PRATER CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of six eggs","one cup of granulated sugar","three-fourths cup of sifted chocolate","three-fourths cup of flour (sifted twice)","one and one-half teaspoon of vanilla","the beaten whites","One cup of milk","yolks of two eggs","one cup of chopped walnuts","sugar to taste","one tablespoon of rum"],"ingredients_norm":["egg yolk","granulated sugar","fourths cup of sifted chocolate","fourths cup of flour","and half teaspoon of vanilla","white","milk","walnut","sugar","rum"],"steps":["Cream the yolks of six eggs with one cup of granulated sugar.","Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoon of vanilla.","Add the beaten whites.","Bake thirty minutes.","When cold; cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts.","Boil, stirring constantly to prevent curdling.","Sweeten to taste, and after removing from the fire add one tablespoon of rum.","Spread while hot."],"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/12350","source_ref":"pg:12350:w75:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d07a90e12f1cebc540497c22368146d968993ca87c20e50de78dd5db784afc89","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/vienna-prater-cake"}