Bride Cake

Ingredients

• two pounds of currants
• half a pound each of peels
• one pound of sweet almonds
• quarter of an ounce of mace
• quarter of an ounce of cinnamon
• quarter of an ounce of cloves
• quarter of an ounce of nutmegs
• four pounds of butter
• eighteen or twenty eggs
• two pounds of sifted sugar
• half a pint of brandy
• the same of sherry

Method

1. 1

   Wash and dry currants.

2. 2

   Slice peels.

3. 3

   Bruise almonds and pound spices to powder.

4. 4

   Cream butter, mix in sugar, then add frothed egg whites and yolks.

5. 5

   Gradually add flour, currants, brandy, and sherry.

6. 6

   Line a baking tin with buttered paper, fill with mixture, and bake for about five hours in a quick oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 265. The excerpt below is the record exactly as published.

Bride Cake. — Commence operations by washing, picking, and putting two pounds of currants to dry before the fire, and then slicing thinly half a pound each (' "" ' peels, orange, citron, and lemon. Next, bruise one pound of sweet almonds with a little orange- ower water, and pound quarter of an ounce each of mace, cinnamon, cloves, and nutmegs to j a powder. Wash four jjounds of butter, and j whip it to a cream; beat up the yolks and j whites, separately, of eighteen or twenty eggs — 1 the whites should be frothed. Get two pounds I of sifted sugar, half a pint of brandy, and the same of sherry

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