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French Loaf Cake, No. 2
From The economical cook book, 1905
Serves 7
Put the lemon-peel and nutmeg in before you add the flour.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 107. The excerpt below is the record exactly as published.
French Loaf-cake» Ho. 2. One pound of flour, one of sugar, three-quarters of a pound of butter, eight eggs beaten separately, one pound of raisins, mixed with two tablespoons^ of flour from the weight, one glass of wine, the grated rind and juice of one lemon, one nut meg grate
Cook this with the app: pantry check, scaling, and the assistant.