Fruit Cake
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.
Sugar 2 lb., eggs 20, flour 3 lbs., milk 1 pint, baking powder 2 ounces, flavor w. vanilla. Crumpet, 2 lbs. flour, 1 quart milk and water, yeast iy2 ounces, % ounce sugar, a little salt. Doughnut, Flour 2 lbs., sugar y2 lb., butter 2 ounces, y2 quart milk, 4 eggs, 1 ounce baking powder, salt, vanilla. Cut round with hole in center, fried. Dumpling, Flour lib., chopped beef fat 10 ounces, mixed w. flour, 2 gills cold water, salt, 4 eggs. Irish dum¬ plings: w. currants, yeast or baking powder, steam. Dressee, Flour 2 lbs,, butter 5 ounces, 1 ounce of salt, y2 quart cold water. Echaudee, french cake, 8 eggs, 4 ounces of butter, 14 ounce salt, carbonate of ammonia 2 gram. Bake 1 hour, poached in boiling water. Fan-Kouque, Brioche paste rolled, cut round, fil. w. apricot in center, cover again, fried, syrup w. rum. Fuff Paste ready to turn Feuilletage, Puff paste: 11b. flour, 1 lb. butter, *4 ounce salt, 3 gills water, 5 or 6 turns, w. 15 minutes rest between each turn. Standard : 3 lb. flour, 3 lb. butter, % quart ice water, 2 eggs, salt, y2 ounce baking powder, 5 turns,' . Flan, Open large tart’ pie paste, gar. w. fruit. Foncee, Flour 11b., butter y2 lb., salt 1 ounce, water. Foncee fine: flour lib., butter 1 lb., iy2 ounces sugar, y2 ounce salt, 4 yolks eggs, 1 y2 gills milk. Fin Biscuit, Sugar 2 lbs., flour, 8 ounces, 1% ounces vanilla, sugar, 8 ounces corn starch, 20 eggs, salt. Base for divers biscuits. — 375 — GAN CEL’S CULINARY ENCYCLOPEDIA Fruit cake, Butter lib., sugar lib., 18 eggs, 7 lbs. seed¬ less raisins, 2 lbs. currants, 2 lbs. citron and lemons, % quart peach brandy, 2 ounces spices. Soak raisins in liquor over night. One pound of flour to each pound of fruit. Beat butter and sugar together, add raisins, currants, citron, spices, chopped bleached almonds and flour, y2 ounce baking powder
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