Fruit Cake

Ingredients

• 1 pound butter.
• 2 pounds raisins.
• 1 pound sugar.
• 1 pound currants.
• 1 pound flour.
• i pound figs.
• i pound citron.
• \ pound pineapple.
• \ pound candied cherries.
• 12 eggs.
• 1 tablespoon cinnamon.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 24. The excerpt below is the record exactly as published.

J pound figs. J cup milk. 2 eggs well beaten. 1 cup sugar. Chop and rub to a cream the beef suet, add the raisins finely chopped; mix thoroughly. To the bread crumbs add the well-beaten eggs, milk, sugar, and salt, and mix all together well. Place in a buttered pudding dish and steam for several hours. Serve with a fancy sauce. SAUCE FOR SAME. Beat the yelks of two eggs until light. Then beat the whites of two eggs stiff and add half a cup of powdered sugar. Combine the two and add one fourth cup of hot cream and four tablespoonfuls sherry wine. — Boston Cook- ing School. 80 THE BLUE RIBBON COOK BOOK. CABINET PUDDING. 1 pint of milk. J cup raisins, chopped citron, 2 tablespoonfuls of sugar. currants. i tablespoonful of butter. J teaspoonful of salt. 2 eggs. 1J pints stale sponge cake. Beat the eggs, sugar, and salt together; add the milk; sprinkle a pudding mold with cake crumbs, then a layer of fruit, then cake crumbs, and continue until all is used up. Pour on the custard and let it stand two hours, then steam one and a half hours. SAUCE FOR SAME. 1 cup of butter. \ cup of cream. 2 cups powdered sugar. Beat the butter to a cream, add the sugar gradually, and when very light, add the cream. Flavor to taste. Cook for a few minutes in a double boiler. RICE PUDDING. 4 tablespoonfuls of rice. Milk and cream. \ teaspoonful of salt. 4 tablespoonfuls sugar. 1 teaspoonful vanilla. " \ cup of stoned raisins. Into a pudding-dish holding a quart put the rice, which has been well washed and soaked. Fill the dish with milk and cream, and add the salt. Put into the oven to cook for about half an hour. Add the sugar, vanilla, and raisins, and return to the oven and cook slowly for two hours or more if necessary. If the milk boils down, lift the skin at the side and add a little more hot cream. To make the pudding creamy it must be cooked very slowly and plenty of cream used. Just before serving, spread thickly over the top fresh marshmallows. DESSERTS. 81 Put in the oven just long enough for the marshmallows to swell. Before sending to the table, garnish with candied cherries or red jelly. Served with whipped or plain cream. PINEAPPLE PUDDING. 2| cups of scalded cream. J cup of sugar. J cup of corn starch. $ can grated pineapple. } teaspoonful of salt. Whites of three eggs, beaten { cup of cold milk. stiff. Mix the corn starch, sugar, salt, and cold milk well, and add to the scalded cream in a double boiler, stirring constantly until it thickens. Cook from ten to fifteen minutes, add the eggs, then pineapple. Mold, congeal, and serve with whipped cream. BAVARIAN CREAM. J box of gelatine. J cup of boiling water. Sweeten and flavor to taste. 1 quart of whipped cream. Soak the gelatine in the boiling water, sweeten and flavor to taste; add one quart of stiff whipped cream; put in molds and set away to congeal, and serve with whipped cream. CHARLOTTE RUSSE. White of 1 egg. Sponge lady fingers. J box gelatine dissolved in J pint 1 cup powdered sugar. boiling water. 2 teaspoonfuls vanilla. Yelks of 3 eggs. Whip from 1 quart of cream. Beat the white of an egg slightly, put a thin coating around a glass bowl, and then line with sponge lady fingers. Dissolve the gelatine in boiling water. When thoroughly dissolved, stir in the sugar, add the vanilla and the beaten yelks of three eggs; stir in the whip from a quart of cream, and when it stiffens some, pour into the 82 THE BLUE RIBBON COOK BOOK. bowl lined with sponge cakes and garnish the top prettily with whipped cream. BAKED CARAMEL CUSTARD WITH SAUCE. Set a small saucepan, containing one half cup of sugar, over the fire and stir the sugar gently. As the sugar loses water by evaporation it assumes the appearance of flake tapioca, and as the cooking continues it changes color, becoming caramel. Care must be taken that the caramel does not burn or become too dark in color. Scald four cups of milk, and add the caramel to the milk very carefully, and as soon as the two are well blended, pour the mixture on to five eggs slightly beaten; then add one half teaspoonful of salt and one teaspoonful of vanilla. Strain at once into a buttered melon mold, set the mold in a pan of hot water and bake in a slow oven until the custard is firm. Serve with caramel sauce. SAUCE FOR SAME. Put one half cup of sugar into a saucepan over the fire and stir the sugar until it melts and becomes a light brown color. Add half a cup of boiling water, and allow the liquid to simmer ten minutes. STRAWBERRY SPONQE. Soak one third box of gelatine in one third cup of cold water; dissolve in one third cup of boiling water; add one cup of sugar, juice of one lemon, and one cup of straw- berry juice. Set vessel in a pan of ice water and stir ■ until it thickens. Add the whites of three eggs beaten* stiff; and whip from one pint of cream. Chill before serv- ing. The cream may be omitted. If preserved straw- berries are used less sugar is required. DESSERTS. 83 COMPOTE OF FIG.S. One pint of figs scalded and soaked over night in brandy. Pile up on a platter and serve with whipped cream or serve with brandy. BANBURY TARTS. 1 cup raisins. 1 egg. 1 cup sugar. 1 cracker. Juice and grated rind 1 lemon. Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water half way round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven. SIMPLE DESSERT. Lady fingers. Bananas, sliced thin, i cup of sherry wine. 2 heaping tablespoonfuls of sugar. Whipped cream. Line a bowl with lady fingers, fill it half full of bananas sliced thin, pour over them about half a cup of sherry wine and a heaping tablespoonful of sugar, then fill the bowl with whipped cream. PRESERVES IN HALF ORANGES. Take half of an orange, scoop out all of the pulp, cut the edge in points, fill in with preserves — pineapple being prettiest — and serve with whipped cream. CAKES. * FRUIT CAKE. 1 pound butter. 2 pounds raisins. 1 pound sugar. 1 pound currants. 1 pound flour. J pound figs. i pound citron. \ pound pineapple. \ pound candied cherries. 2 pounds almonds. 12 eggs. 1 tablespoon cinnamon.

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