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Citron Cake

Name: Citron Cake
Yield: 3 servings
Ingredients: the well-beaten yolks of six eggs; Yrac{1}{2} lb. of sugar; 10 ozs. of fine flour; Yrac{1}{2} lb. of fresh butter; 4 ozs. of candied citron; a wineglassful of brandy; the whites of the eggs

From Harper's cook book encyclopædia, 1902

Serves 3

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 56. The excerpt below is the record exactly as published.

Citron Cake. — Mix the well-beaten yolks of six eggs with Y* lb. of sugar and 10 ozs. of fine flour; add Yz lb. of fresh butter, beaten to a cream ; 4 ozs. of candied citron, chopped small ; a wineglassful of brandy and the whites of the eggs

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