Fruit Cake
From Buckeye cookery, 1892
Serves 8
This has been thoroughly tested, and is a great favorite. Recipe by Mrs. M. E. Nicely.
Presented as published in 1892. 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 Buckeye cookery (1892), page 37. The excerpt below is the record exactly as published.
Fruit CAKE. One cup butter, two of sugar, one of milk, two eggs, vea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then chopped fine and stewed two hours in two cups molasses; beat butter and sugar to a cream, add _ milk, in which dissolve soda, then the beaten eggs and flour, and OAKE-MAKIN G. ‘ lastly the raisins and apples well eve in; pour in pan and bake an hour and a half.—Mrs. C. M. Ingman. | : Fruir Cake. | oe One cup butter, one of brown sugar, half pint molasses, two eggs, — cup sour milk, tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins
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Cook this with the app: pantry check, scaling, and the assistant.