Fruit Cake (No. 2)

Name: Fruit Cake (No. 2)
Ingredients: 1% pounds sugar; 11% pounds flour; 1 pound butter; 12 eggs; 3 pounds raisins; 2 pounds currants; 1 pound almonds; 1 pound figs; % pound citron; 1 nutmeg; 1 teaspoon all- spice and cloves; 1 glass of wine; 1 glass of wine poured over after getting cold

From The Raleigh cook book, 1907

Presented as published in 1907. 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

No method was recorded for this recipe.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 33. The excerpt below is the record exactly as published.

Fruit Cake (No. 2).—1% pounds sugar; 11% pounds flour; 1 pound butter; 12 eggs; 3 pounds raisins; 2 pounds currants; 1 pound almonds; 1 pound figs; % pound citron; 1 nutmeg; 1 teaspoon all- spice and cloves; 1 glass of wine; 1 glass of wine poured over after getting cold

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