Fruit Cake
From Granite City cook book, 1900
Presented as published in 1900. 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 Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 2. The excerpt below is the record exactly as published.
fruit cake. 1 doz. eggs. 1 lb blanched almonds, powdered fine, (almonds may be left out.) 1 nut meg. 1 tablespoonful mixed mace and cin- namon. 1 wine glass of brandy. 1 wine glass of wine. MRS. KIDDER. Wilmington, N. C. 8 FRUIT CAKE, One cup each of white sugar, butter and cold strong coffee, eight eggs, two tablespoons each of ground cloves, and allspice, one of cinnamon, two grated nutmegs, one teaspoon of soda dissolved in pan of the coffee one pound each of raisins, currants, figs and half a pound each citron and dates. (Some may be omitted and ] • ts used instead if preferred. Four cups of flour
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