Fruit Cake

Ingredients

• five tablespoonfuls of seeded raisins
• two tablespoonfuls of cleaned currants
• one tablespoonful of figs
• one tablespoonful of citron
• one tablespoonful of dates
• one tablespoonful of ginger fruit
• three tablespoonfuls of pine nuts
• two tablespoonfuls of blanched almonds
• four tablespoonfuls of well-grated cocoanut
• one-half cupful of orange juice
• two tablespoonfuls of lemon juice
• two tablespoonfuls of rice flour
• whites of four eggs

Method

1. 1

   Chop well and mix the fruits.

2. 2

   Cream butter with whole-wheat flour.

3. 3

   Pour over it all orange juice and lemon juice.

4. 4

   Knead in rice flour and work it well, adding beaten egg whites.

5. 5

   Roll it out on chestnut flour, cut into squares, and dry it in the sun.

6. 6

   Serve with whipped cream or nut cream.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 84. The excerpt below is the record exactly as published.

one tablespoonful of pecans, finely ground ; two tablespoonfuls of seeded raisins, cut with scis- sors. Mix thoroly and spread on a dish to the thickness of half an inch. Cover it with the frothing of one tgg and pour the milk of a cocoanut over it. SHORT CAKE. Soak the rolled wheat of one cupful in enough water to cover for about one hour. Instead of water, fruit juices may be used for soaking. Put a thin layer on plate and spread your fruit upon it. May be eaten with cream. FRUIT CAKE. Take five tablespoonfuls of seeded raisins, two table- spoonfuls of cleaned currants, one tablespoonful each of figs, citron, dates and ginger fruit ; chop well and mix thor- oly. Add three tablespoonfuls of pine nuts, two tablespoon- fuls of blanched almonds, chopped very fine, four table- spoonfuls of well-grated cocoanut. Cream three tablespoon- fuls of butter with two tablespoonfuls of whole-wheat flour. Pour over it all one-half cupful of orange juice and two tablespoonfuls of lemon juice. Knead into it two table- spoonfuls of rice flour and work it well, adding the whites of four eggs, well beaten. Roll it out on chestnut flour. Cut into squares and dry it in the sun. Serve with whipped cream or nut cream. 156 CREAMS AND DRESSINGS. NUT CREAM. Three tablespoonfuls of pine nuts, six blanched almonds, four walnuts, one Brazil nut. Grind fine. Add enough lemon juice to make a cream and let stand for four hours, or over night, before using. This cream may be used in connection with any fruit or vegetable salad. NUTOL CREAM. Two Brazil nuts, five filberts, nine pecans ; grind fine ; add one teaspoonful of almond oil ; use as much lemon juice as needed to make a cream and set aside for four hours or more before using. PINE NUT. One-half cupful of pine nuts, and one Brazil nut, ground fine. Add lemon juice or lemon and orange juice to make into a cream. Beat thoroly until smooth and set aside. ORANGE CREAM. One cupful of pine nuts, ten pecans, grind fine ; mix with plenty of orange juice and work it smooth. PINEAPPLE CREAM. Six Brazil nuts, twelve pecans, one-half cupful pine nuts. Grind fine. Use as much pineapple juice as necessary to make a thick paste and thin down with grape or orange juice. APPLE CREAM. Cut and grind two apples and mash smooth with the juice of one lemon. Grind one-half cupful of pine nuts and add to 157 the above. Keep beating until creamy. Set aside or use immediately, by adding sweet cream with spice flavor to suit taste. SWEET CREAM. Take one tablespoonful pine nuts, one teaspoonful pecans, grind fine and smooth out with one cupful of rich cream. Set aside for half an hour. If desired, beat into same one teaspoonful of lemon juice. POPPY CREAM. Take one tablespoonful each of poppy seeds, pecans and filberts ; grind fine ; pour over it one cupful of cream. Beat it well. Set aside for any desired time before using. Can be used with grains, fruits or vegetables. Flavored with fresh pineapple or orange juice it will prove very desirable. DECIMAYONNAISE. One yolk of an egg beaten thoroly in a cold dish. Add two tablespoonfuls of olive oil cooled with ice. Keep beat- ing vigorously and adding one-half teaspoonful of mustard, a good pinch of celery salt, a speck of cayenne pepper, and lastly two tablespoonfuls of lemon juice. It takes ten min- utes of quick work to make it smooth. OIL DRESSING. Take one tablespoonful of oi

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