Frozen Fruit Cake
From Dainty recipes, 1950
Presented as published in 1950. 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 Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 10. The excerpt below is the record exactly as published.
FROZEN FRUIT CAKE One quart cream (whipped); one cup boiled custard; one dozen macaroons; one-quarter pound crystallized cherries; one-quarter pound crystallized pineapple; one-half pound pecan meats; one dozen lady fingers; one cup marshmallows; sherry and vanilla
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