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Imperial Cake

Name: Imperial Cake
Yield: 11 servings
Ingredients: One pound of sugar; one pound of butter; one pound of flour; one of raisins (stoned); one of almonds (blanched); ten eggs; three-quarters of a pound of citron cut fine; one glass of brandy; one of rose water; mace

From The household (of the Detroit free press), 1886

Serves 11

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 364. The excerpt below is the record exactly as published.

IMPERIAL CAKE. One pound of sugar, one pound of butter, one pound of flour, one of raisins (stoned), one of almonds (blanched), ten eggs, three-quarters of a pound of citron cut fine, one glass of brandy, one of rose water, mace

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