vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free

Buttermilk Christmas Cake

Name: Buttermilk Christmas Cake
Yield: 11 servings
Ingredients: Five cups sugar; 2 cups butter; 4 eggs; 38 cups buttermilk; 5 cups raisins; 5 cups currants; 2 tablespoons cinnamon; 1 teaspoon of cloves; 1 teaspoon nutmeg; 2 teaspoons soda; % lemon peel; almonds

From Magnet users cook book, 1920

Serves 11

Recipe by Mrs. H. A. Norton, Norton, Alta.

Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 46. The excerpt below is the record exactly as published.

BUTTERMILK CHRISTMAS CAKE. Five cups sugar, 2 cups butter, 4 eggs, 38 cups buttermilk, 5 cups raisins, 5 cups currants, 2 tablespoons -cinnamon, 1 teaspoon of cloves, 1 teaspoon nutmeg, 2 teaspoons soda, % lemon peel, almonds

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