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Black Cake
From The national course in home economics, 1917
Serves 20
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 159. The excerpt below is the record exactly as published.
BLACK CAKE. Three pounds of butter, three pounds of flour, three pounds of sugar, six pounds of currants, four pounds of raisins, two pounds of citron, one ounce of cinnamon, one ounce of mace, one nutmeg, thirty eggs, one pint of wine
Cook this with the app: pantry check, scaling, and the assistant.