vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Cake
From The Toronto Cook Book, 1915
Serves 5
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
No method was recorded for this recipe.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 55. The excerpt below is the record exactly as published.
Fruit Cake One cup butter, one and a quarter cup sugar, one pound raisins, one and a half pounds currants, one cup molasses, half a cup sour milk, one teaspoon baking soda, one teaspoon each of cloves, mace, carraway seed, cinnamon, allspice and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.