{"id":3846,"slug":"white-nut-cake","title":"WHITE NUT CAKE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/3 cup Cottolene.","1-1/2 cups fine sugar.","3/4 cup cold water.","2-1/4 cups pastry flour.","4 teaspoons baking powder.","1/4 teaspoon salt.","Whites 4 eggs beaten until stiff.","1/2 teaspoon Almond extract.","1 cup English walnut meats broken in pieces."],"ingredients_norm":["shortening","fine sugar","cold water","pastry flour","baking powder","salt","whites eggs beaten until stiff","almond extract","english walnut meats broken in piece"],"steps":["Cream Cottolene, add sugar gradually, beating constantly.","Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold in whites of eggs.","Bake in a sheet thirty-five minutes in a moderate oven.","Spread with"],"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:31534:98","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"316bcdb007dd999a113be54ddfcbe9224ccbd9d39c498cd14c34a623cc443369","created_at":"2026-08-02T15:45:20Z","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/white-nut-cake"}