Imperial Cake

Name: Imperial Cake
Yield: 7 servings
Ingredients: one pound of sugar; three-quarters of a pound of butter; ten well beaten eggs; a pound of flour; one-half pound of almonds blanched and cut fine; one-half pound of stoned raisins; one-half pound of citron sliced fine; rind and juice of a lemon; one grated nutmeg

From The century cook book, 1894

Serves 7

Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 72. The excerpt below is the record exactly as published.

Imperial Cake. Rub to a cream one pound of sugar, and three-quarters of a pound of butter, add ten well beaten eggs, a pound of flour, a pound of almonds blanched, and cut fine; one-half pound of stoned raisins, one-half pound of citron, sliced fine, rind and juice of a lem^n, and one grated nutmeg

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