Bride's Cake

Name: Bride's Cake
Ingredients: 1% lbs. of butter; 1 lb. of sugar; 1 lb. of flour; 13 eggs; 3 lbs. of raisins; 2 lbs. of currants; 1 lb. of citron; 1 wineglass of wine; 2 wineglasses of brandy; 1 grated nutmeg; 2 teaspoonfuls of cinnamon; 1 teaspoonful of mace and cloves mixed; 1 cup of molasses

From Rare old receipts, 1906

Receipt of More Than 80 Years Ago.

Presented as published in 1906. 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 Rare old receipts (1906) by Jacqueline Harrison Smith, page 7. The excerpt below is the record exactly as published.

BRIDE'S CAKE. Receipt of More Than 80 Years Ago, from Laura Hazard Robinson, and Contributed by Mr. William Attmore Robinson, Phila. 1% lbs. of butter, 1 lb. of sugar, 1 lb. of flour, 13 eggs, 3 lbs. of raisins, 2 lbs. of currants, 1 lb. of citron, 1 wineglass of wine, 2 wineglasses of brandy, 1 grated nutmeg, 2 teaspoonfuls of cinna- mon, 1 teaspoonful of mace and cloves mixed, 1 cup of molasses

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