A Plain Fruit Cake
From The new home cook book, 1896
Serves 9
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new home cook book (1896), page 130. The excerpt below is the record exactly as published.
A PLAIN FRUIT CAKE. Mrs. Ada Sturtevant, Delavan, Wis. One cup of butter, three of brown sugar, three of sour milk, six of flour, two eggs, nutmeg, cinnamon and cloves, one and one-half teaspoons soda; two cups of raisins and currants improve it. Add the fruit the last thing. Bake in two tins. FEUIT CAKE. Mrs. E. H. Dennison, One-half cup of butter, one-half cup of brown sugar, one-half cup of molasses, one-half cup of sour milk, the yolks of four eggs, one-half teaspoon of soda, one tea- spoon of cream tartar, one and one-half cups of flour, one cup of raisins chopped fine, one cup of currants
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