vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Cake
From The New century cook book, 1899
Serves 20
A very large recipe.
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 70. The excerpt below is the record exactly as published.
Fruit Cake. Three pounds raisins, (seeded), three pounds currants, two pounds citron, one pound lemon peel, one pound orange peel, one-half pound cherries (last three candied; may be omitted), one pound figs, one pound dates, one and one-fourth pounds butter, one and one-fourth pounds sugar (black), six eggs, one tablespoon cloves, two tablespoons cinnamon, two whole nut- megs, one tablespoon saleratus, one cup boiled cider and molas- ses mixed, three pints sifted flour
Cook this with the app: pantry check, scaling, and the assistant.