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Christmas Cake

Name: Christmas Cake
Yield: 15 servings
Ingredients: One pound butter; one pound sugar; one pound almond nuts; two pounds of currants; two pounds of raisins; one pound flour; flour the fruit with the one pound of flour; one dozen of eggs; one-quarter pound of lemon peel; one-quarter pound of citron peel; one-quarter pound orange peel; two of liquid consisting of one glass of sherry, and one glass of brandy; one nutmeg; a dessertspoon of mixed spices

From The Toronto Cook Book, 1915

Serves 15

— Mrs. Johnson.

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 55. The excerpt below is the record exactly as published.

Christmas Cake One pound butter, one pound sugar, one pound almond nuts, two pounds of currants, two pounds of raisins, one pound flour; flour the fruit with the one pound of flour; one dozen of eggs, one-quarter pound of lemon peel, one-quarter pound of citron peel, one-quarter pound orange peel, two of liquid consisting of one glass of sherry, and one glass of brandy, one nutmeg and a dessertspoon of mixed spices

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