German Loaf Cake
From Around-the-world cook book, 1913
Serves 17
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 82. The excerpt below is the record exactly as published.
GERMAN LOAF CAKE Flour, 4 pounds, Butter, 1% pounds, Sugar, li/o poimds. Sweet almonds, y^ pound, Bitter almonds, i/4 pound, Citron, 6 ounces, Eggs, 4, Raisins, 1 pound, Currants, 1 pound, Warm milk, 1 quart, Seasoning, spices, and rosewater
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