Molasses Fruit Cakes

Name: Molasses Fruit Cakes
Ingredients: one pound of brown sugar; one and one-half pounds of butter and lard; seven or eight eggs; three pints of molasses; three pints of sour milk or water; two ounces of soda; five to six pounds of soft flour; four pounds of currants; three pounds of seedless raisins; one pound of finely-cut citron; ginger; cinnamon; allspice

From Perfection in baking, 1895

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 32. The excerpt below is the record exactly as published.

Molasses Fruit Calces. Beat up one pound of brown sugar and one and one-half pounds of butter and lard, and slowly add seven or eight eggs; then three pints of molasses and three pints of sour milk or water with two ounces of soda; then five to six pounds of soft flour, four pounds of currants, three pounds of seedless raisins and one pound of finely-cut citron; ginger, cinnamon and allspice

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