Fruit Cake
From The century cook book, 1894
Serves 9
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 70. The excerpt below is the record exactly as published.
Fruit Cake. Take three cupfuls of brown sugar, one of butter, one pound of raisins, one of cur- rants, one-half pound of citron, one quart of flour, one teaspoonful of currant jelly, eight eggs beaten separately, two teaspoonfuls of sour milk, one teaspoonful of soda, a piece of lard the size of a walnut, one tablespoonful of ground cloves, one of cinnamon, and two grated nutmegs
Cook this with the app: pantry check, scaling, and the assistant.