Fruit Cake

Name: Fruit Cake
Yield: 11 servings
Ingredients: ten eggs; one pound flour; one pound butter; one pound sugar; one pound currants; one pound almonds; one pound of raisins; one pound of citron; one teaspoon soda sifted in the flour

From The Toronto Cook Book, 1915

Serves 11

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 67. The excerpt below is the record exactly as published.

Fruit Cake Ten eggs, one pound flour, one pound butter, one pound sugar, one pound currants, one pound almonds, one pound raisins, one pound of citron, one teaspoon soda sifted in the flour. Corn Starch Cake The whites of three eggs, half cup corn starch, half cup butter, half cup milk, half teaspoon cream tartar, quarter teaspoon of soda, flavor with lemon, one cup sugar, one cup flour. Chapin Cake Six cups flour, three cups sugar, two of milk, two eggs, one of butter, one teaspoon soda, one pound of raisins

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