Fruit Cake

Ingredients

• two pounds of raisins
• one pound of currants
• one pound of citron
• one pound of flour
• four eggs
• one half pint of milk
• one pound of sugar
• one quarter pound of butter

Method

1. 1

   Seed and pick the stems from the raisins, chop them roughly.

2. 2

   Wash and dry the currants, then mix them with the chopped raisins in a bowl.

3. 3

   Rub together butter and flour, stir this into the fruit mixture, and add chopped citron and sugar.

4. 4

   Beat the eggs until light, add milk, and pour over the fruit mixture, stirring well.

5. 5

   Put the mixture into a greased bread-pan and bake in a slow oven for two hours.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 138. The excerpt below is the record exactly as published.

Fruit Cake. — Two pounds of raisins, one pound of cur- rants, one pound of citron, one pound of flour, four eggs, one half pint of milk, one pound of sugar, one quarter pound of butter

Cook this with the app: pantry check, scaling, and the assistant.