Citron Cakes

Name: Citron Cakes
Yield: 8 servings
Ingredients: Four eggs, whites and yolks beaten separately; one-half pound white powdered sugar; one-fourth pound of chopped citron; the same of chopped almonds; flour enough for thick dough

From Temperance cook book, 1887

Serves 8

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 111. The excerpt below is the record exactly as published.

CITRON CAKES. Four eggs, whites and yolks beaten separately, then together, with one-half pound white powdered sugar; stir one-half hour; one-fourth pound of chopped citron, and the same of chopped almonds; flour enough for thick dough

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