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Large Fruit Cake

Name: Large Fruit Cake
Yield: 15 servings
Ingredients: One lb. brown sugar; 1 lb. butter; 2 lbs. raisins; 2 lbs. currants; 1 lb. mixed peel; % lb. nut meats; 1 lb. flour; 2 glasses brandy; 10 eggs; 144 cups molasses; 1% teaspoons soda; pinch of salt

From Magnet users cook book, 1920

Serves 15

Recipe by Mrs. Jas. Bowers, Consecon, Ontario.

Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 41. The excerpt below is the record exactly as published.

LARGE FRUIT CAKE. One lb. brown sugar, 1 1b. butter, 2 lbs. raisins, 2 lbs. currants, 1 1b. mixed peel, % lb. nut meats, 1 lb. flour, 2 glasses brandy, 10 eggs, 144 cups molasses, 1% teaspoons soda, pinch of salt

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