Fruit Cake, III
From Cooks in clover, 1889
Mrs. J. Ryerson.
Presented as published in 1889. 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 Cooks in clover (1889), page 40. The excerpt below is the record exactly as published.
three pounds of ciirrants, one and a half pounds of citron, one nutmeg. This recipe makes five loaves, and can be kept as long as wanted. Mrs. J. Clough. Fruit Cake, II. — One and a half pounds of stoned raisins, one pound of currants, half a pound each of citron, butter, and sugar, half a gill of mo- lasses, one teaspoon each of allspice and nutmeg, three-quarters of a pound of flour, three eggs, and two teaspoons of baking powder. This will make a six pound cake. Mrs. A. S. Fruit Cake, III. — Four pounds of raisins, three of currants, one of citron, one of sugar, one of flour, one of butter, half a pint of molasses, nine eggs, two ounces of mixed spices, one gill of brandy, one of wine, and four nutmegs. Afrs. J. Ryerson. Fruit Cake, IV. — One pound of butter, one pound of sugar, ten eggs, one pound of flour, four pounds of raisins, four pounds of currants and one pound of citron
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.