Big Bride's Cake

Name: Big Bride's Cake
Ingredients: four pounds of sifted flour; four pounds of sweet fresh butter; two pounds of white powdered sugar; six eggs for every pound of flour; an ounce of ground mace or nutmeg; a tablespoonful of lemon extract or orange-flower water; four pounds of currants; four pounds of raisins; two pounds of eitron; one pound of blanched almonds

From La cuisine creole, 1885

Fruit should be prepared the day before.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 59. The excerpt below is the record exactly as published.

four pounds of sifted flour, four i)ounds of sweet f resh butter, beaten to a cream, and two pounds of white powdered sugar ; take six eggs for every pound of flour, LA CUISINE CREOLE. 145 an ounce of ground mace or nutmeg, and a tablespoonf ul of lemon extract or orange-flower water. Wash through several waters, and pîck clean f rom grit, four pounds of currants, and spread them on a f olded cloth to dry ; stone and eut în two, four pounds of raisins, eut two pounds of eitron in slips, and ehop or sliee one pound of blanehed almonds

Cook this with the app: pantry check, scaling, and the assistant.