Centennial Cake
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 63. The excerpt below is the record exactly as published.
Centennial Cake. — Three-quarters pound butter, one and one-half pounds brown sugar, six eggs, whites and yolks beaten separately, one pint sweet milk, one and three-quarters pounds flour and two teaspoonfuls baking powder. Three-quarters pound currants, washed and dried, one-quarter pound raisins (stoned), one-quarter pound citron, sliced, one grated nutmeg, one wine glass wine
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