vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheap Fruit Cake
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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 The new home cook book (1896), page 129. The excerpt below is the record exactly as published.
three-quar- ters of a pound of butter, three pounds seeded raisins, one pound currants, one pound citron, one-quarter pound almonds, blanched and powdered in rose water; one nutmeg, one wine glass brandy, ten eggs. Stir butter and sugar to a cream, then add whites and eight yolks of eggs, beaten separately. Stir in the flour, then spices, and add the fruit just before it is put in the pans. Bake slowly. This cake will keep two years. CHEAP FEUIT CAKE. Mrs. Earle, Peoria, 111. Three teacups flour, one coffee cup of sugar, three- VALUABLE RECIPES. 327 quarters of a teacup of butter, three-quarters of a teacup of milk, three eggs, raisins and currants, one teaspoon of baking powder
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