Fruit Cake

Name: Fruit Cake
Ingredients: One pound of butter; one pound of sugar; one pound of flour; twelve eggs; two large nutmegs; one teaspoonful of mace; one teaspoonful of cinnamon; one-half teaspoonful of allspice; one-half teaspoonful of ginger; small glass of rose-water; four pounds of raisins; four pounds of currants; two pounds of citron; half pound of sweet almonds; half pound of bitter almonds

From High-Street cook book, 1885

That tired feeling — take Hood's Sarsaparilla.

Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 21. The excerpt below is the record exactly as published.

One pound of butter, one pound of sugar, one pound of flour, twelve eggs, two large nutmegs, one teaspoonful of mace, one teaspoonful of cinnamon, one- half teaspoonful of allspice, one-half teaspoonful Of ginger, grated yellow rind and juice of one lemon and orange, small glass of rose-water, four pounds raisins. four pounds of currants, two pounds of citron

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