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Fruit Cake
From The New century cook book, 1899
Serves 8
Recipe attributed to Mrs. Watson.
Presented as published in 1899. 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 New century cook book (1899), page 71. The excerpt below is the record exactly as published.
Fruit Cake— " English." One pound sal't pork chopped fine, one-half pint boiling- water poured on one pound raisins, one-fourth pound citron, two cups brown sugar, one cup molasses, one teaspoon soda, spices and flour, Mrs. W. A. Lowell, 144 New Century Cook Book. Plain Fruit Cake. One cup butter, one cup sugar, one-half cup molasses, two eggs, two cups flour, one tablespoonful sour milk, a pinch of soda dissolved in it, a tablespoon of cinnamon, one-half table- spoon of cloves, one nutmeg, one pound seeded raisins. Bake in slow oven. Mrs. J. M. Latimer. Brown Stone Fruit Cake. One cup sugar, one-half cup butter, one-half cup sweet milk, two cups flour, two eggs, one teaspoon soda. Filling. — One cup grated chocolate, one-half cup sweet milk, two-thirds cup of sugar, yolk of one egg, one teaspoon vanilla, scald all together, stir into the batter while warm. Bake in loaf or layer. Oakland Church. Fruit Cake. One cup butter, two cups brown sugar, one cup molasses, one cup strong coffee, two teaspoons saleratus dissolved in the coffee, four and one-half cups flour, two teaspoons of cinnamon, one teaspoon nutmeg, one teaspoon cloves, two and one-half cups raisins, two cups currants, one cup citron, one lemon, grated rine and juice, one-half cup dates, one-half teaspoon all- spice
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