'J'wo lbs. of stoned i-aisins. '* lbs. of cleaned currants. 1 lb. of butter. 1 lb. of
sugar, 114. Ihs. of Dousman's Best Patent Hour. 10 eggs. 1 wine glass of brandy, 1
wine glass of wine, 1 tabiespoonfnl of cloves, 1 tablespoon ful of allspice, 2 tablcspoon-
fuls cinnamon, 1 nutmeg, 1 teas])oonful of sweet almond meats blanched and cut in
slices, 2 oz. of candied lemon, 2 oz. of citron, 1 teacujjful of molasses✪ Fruit Cake. Flour the
fruit, using that weighed out far the cake: put Y-, teas])oonfu> of soda or 1 teaspoon-
fnl of baking powder with it on the fruit. Pake 3 hours.. slowly, in a Jewel Eangc.
^Iiis. G. Dnicw.
Fruit Cake.
One lb. of dark brown sugar. 1 lb. of butter. 1 lb. of citron cut into strips, 3 lbs.
of currants, 2 lbs. of seeded raisins. 1 lb. ol' almonds. 1 wine glass of brandy, 1 tea-
spoonful of soda, 1/2 cup of molasses. I nutmeg, 1 lb. of Dousman's Best Patent
flour, 12 eggs. The above amount is. for one large cake. IJake in a Jewel Pango
four hours in a deep tin lined with well-buttei-ed |)aper.
.Mi;s. 11. P. IIandi'Ohd.
Fruit Cake.
One II). dai'k l)i'own sugar. 1 lb. butter. 1 doz. eggs. 1 1{. lbs. Dousnuin's Best
Patent flour, 2 lbs. raisins, 2 lbs. currants, Xu lb. citron. 1 nutmeg, 1 tablespoon of
c loves. 1 tiiblespoon allspice. 1 cup of nuts, I pt. brandy. 2 teasjxions baking powder.
l>ake in a Jewel Pange. ^tus. J. A. Bkydkx.
Twentieth Century Cake.
Pub ll/L' Ih-^- of butter and f ^2 "j''"- ^ugar to a cream, then add the yolks of l/i
eggs; beat well and stir in 2 scant lbs. of Dousman's IVst Patent flour with 3 tea-
spoonfuls of baking powder: mix in the beaten whites of the eggs : grate 2 lemons
in 1^ f'^ip of molasses and add 2 lbs. of finely chopped almonds and 1 lb. of chopped
citron✪ Twentieth Century Cake, [yake this in moderate o\en in a .lewel IJange. Add 1 wine glass of brandy.
Mi;s. SA^t^KL ^rirciiKLL.
Nut Fruit Cake.
Twelve oggi^, -^4 II'- butler and '4 li«. lard mixed. I lb. sugar. 1 cup milk. U/j
lbs. nuts, chop]K'd, % "'■ niisins. 1 lb. curi-ants, '/o lb. citron and lemon pei'l, mixed,
1 lb. Dousman's Best Patent flour and 2 teas|)ooiis baking powder, 1 grated nutmeg,
liMuon and vanilla to taste✪ Nut Fruit Cake: beat eggs separately and add whites last: bake in two
s(|uare bread tins, well lined with ])apcr. for ll.j houi's in a moderate oven in a
Jewel Pange. Will kee]) any leiiglb of time.
^fi;s. .M. .\. (i()ou^rA^^ Xeoaunoc.
140 SUPKRIOR COOK BOOK
A Fine, Rich Fruit Cake.
Will) 1 111. of hiitlcf wirli 1 111. (if Dousiii.iirs Best I'alciit Hour: add 1 II). of
sugar and 1 Hi. (iF aliiKuids cIkiiiiiciI line: nv\\. '! Ilis. of c-li()])[)('d raisins, i/o 11^^- can-
died orangr |»i'cl, [._> II). raiidicd Iciiion peel. ' ^ II). ritron, all cut fine; tiour tliese and
mix well; heat Id t',ii,us until vcrv li,ulit and add lo the mixture. Xow add I/2 pt.
ol' hi'andv, ^ ■> 'j;\\\ of rose water and (i laMespoons of thick sweet cream: tlion add 1
II). cui'i'ants. 1 II). candied cliei'ries. ^ ■_< II). of chopped lii;s, 1 teaspoon of soda✪ A Fine, Rich Fruit Cake. Bake
in a. \cvv slow oxen in a .Jewel l»an,ue 1 hours. \\\\\ k'ecp for years.
M. M. Eamsdell.
Ribbon Fruit Cake.
This is one of I he fiuest fruit cakes made and for its novelty is a favorite wed-
ding and liolidav cake. A\'ill keep a yeai':
Page 106 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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'J'wo lbs. of stoned i-aisins. '* lbs. of cleaned currants. 1 lb. of butter. 1 lb. of
sugar, 114. Ihs. of Dousman's Best Patent Hour. 10 eggs. 1 wine glass of brandy, 1
wine glass of wine, 1 tabiespoonfnl of cloves, 1 tablespoon ful of allspice, 2 tablcspoon-
fuls cinnamon, 1 nutmeg, 1 teas])oonful of sweet almond meats blanched and cut in
slices, 2 oz. of candied lemon, 2 oz. of citron, 1 teacujjful of molasses. Flour the
fruit, using that weighed out far the cake: put Y-, teas])oonfu> of soda or 1 teaspoon-
fnl of baking powder with it on the fruit. Pake 3 hours.. slowly, in a Jewel Eangc.
^Iiis. G. Dnicw.
Fruit Cake.
One lb. of dark brown sugar. 1 lb. of butter. 1 lb. of citron cut into strips, 3 lbs.
of currants, 2 lbs. of seeded raisins. 1 lb. ol' almonds. 1 wine glass of brandy, 1 tea-
spoonful of soda, 1/2 cup of molasses. I nutmeg, 1 lb. of Dousman's Best Patent
flour, 12 eggs. The above amount is. for one large cake. IJake in a Jewel Pango
four hours in a deep tin lined with well-buttei-ed |)aper.
.Mi;s. 11. P. IIandi'Ohd.
Fruit Cake.
One II). dai'k l)i'own sugar. 1 lb. butter. 1 doz. eggs. 1 1{. lbs. Dousnuin's Best
Patent flour, 2 lbs. raisins, 2 lbs. currants, Xu lb. citron. 1 nutmeg, 1 tablespoon of
c loves. 1 tiiblespoon allspice. 1 cup of nuts, I pt. brandy. 2 teasjxions baking powder.
l>ake in a Jewel Pange. ^tus. J. A. Bkydkx.
Twentieth Century Cake.
Pub ll/L' Ih-^- of butter and f ^2 "j''"- ^ugar to a cream, then add the yolks of l/i
eggs; beat well and stir in 2 scant lbs. of Dousman's IVst Patent flour with 3 tea-
spoonfuls of baking powder: mix in the beaten whites of the eggs : grate 2 lemons
in 1^ f'^ip of molasses and add 2 lbs. of finely chopped almonds and 1 lb. of chopped
citron, [yake this in moderate o\en in a .lewel IJange. Add 1 wine glass of brandy.
Mi;s. SA^t^KL ^rirciiKLL.
Nut Fruit Cake.
Twelve oggi^, -^4 II'- butler and '4 li«. lard mixed. I lb. sugar. 1 cup milk. U/j
lbs. nuts, chop]K'd, % "'■ niisins. 1 lb. curi-ants, '/o lb. citron and lemon pei'l, mixed,
1 lb. Dousman's Best Patent flour and 2 teas|)ooiis baking powder, 1 grated nutmeg,
liMuon and vanilla to taste: beat eggs separately and add whites last: bake in two
s(|uare bread tins, well lined with ])apcr. for ll.j houi's in a moderate oven in a
Jewel Pange. Will kee]) any leiiglb of time.
^fi;s. .M. .\. (i()ou^rA^^ Xeoaunoc.
140 SUPKRIOR COOK BOOK
A Fine, Rich Fruit Cake.
Will) 1 111. of hiitlcf wirli 1 111. (if Dousiii.iirs Best I'alciit Hour: add 1 II). of
sugar and 1 Hi. (iF aliiKuids cIkiiiiiciI line: nv\\. '! Ilis. of c-li()])[)('d raisins, i/o 11^^- can-
died orangr |»i'cl, [._> II). raiidicd Iciiion peel. ' ^ II). ritron, all cut fine; tiour tliese and
mix well; heat Id t',ii,us until vcrv li,ulit and add lo the mixture. Xow add I/2 pt.
ol' hi'andv, ^ ■> 'j;\\\ of rose water and (i laMespoons of thick sweet cream: tlion add 1
II). cui'i'ants. 1 II). candied cliei'ries. ^ ■_< II). of chopped lii;s, 1 teaspoon of soda. Bake
in a. \cvv slow oxen in a .Jewel l»an,ue 1 hours. \\\\\ k'ecp for years.
M. M. Eamsdell.
Ribbon Fruit Cake.
This is one of I he fiuest fruit cakes made and for its novelty is a favorite wed-
ding and liolidav cake. A\'ill keep a yeai':