vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Black Cake for Weddings
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 17
An old colonial recipe.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 187. The excerpt below is the record exactly as published.
one pound of butter, one pound of flonr, one pound of sugar, one pound of citron, seven pounds of rai8ins,.ten eggs, four nutmegs, four teaspoonfuls of cinnamon, four teaspoonfuls of cloves, two wine-glasses of wine, and two wine-glasses of brandy. Stir the butter and sugar to a cream, add the eggs, the whites and yolks of which bave been beaten separately, then the brandy, wine, citron, and lastly the raisins. The f ruit should be rubbed in the flour before adding. Dissolve half a téaspoonful of soda in a part of the wine. Put the spices in the brandy over night. Bake four hours. Black Fruit Oake Cream three-fourths of a pound of butter with one pound of brown sugar and add ten eggs, the yolks and whites of which bave been beaten separately. Afterward put in one cup of molasses, a grated nutmeg, a teaspoonful of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice, and a wine-glass of brandy, and mix thoroughly. Then add one pound of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.