French Loaf Cake
From Kirmess cook book, 1907
Serves 7
Presented as published in 1907. 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 Kirmess cook book (1907), page 182. The excerpt below is the record exactly as published.
FRENCH LOAF CAKE. Mrs. Wilbur Smith, Batavia, N. Y- One pound of flour, one pound sugar, three-quarters of a pound of butter, one pound raisins, seeded, one pound currants, seeded, four eggs. Dissolve one-half teaspoonful of soda in a tablespoonful of boiling water 424 KIRMESS COOK BOOK. and add to one-half cup of cream or milk, and add to mixture; one wineglassful of wine, mace, cloves, cinna- mon and citron to taste
Cook this with the app: pantry check, scaling, and the assistant.