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Mother Dorchester's Black Cake

Name: Mother Dorchester's Black Cake
Yield: 13 servings
Ingredients: One pound sugar; one pound butter; one pound flour; ten eggs; three pounds raisins; three pounds currants; one-half pound citron; two teaspoons cinnamon; one teaspoon cloves; two teaspoons nutmeg; one wine glass of brandy

From The new home cook book, 1896

Serves 13

Will keep good for two or three years.

Presented as published in 1896. 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 new home cook book (1896), page 129. The excerpt below is the record exactly as published.

MOTHEE DOECHESTEE'S BLACK CAKE. Mrs. Kate Johnson. One pound sugar, one pound butter, one pound flour, ten eggs, three pounds raisins, three pounds currants, one-half pound citron, two teaspoons cinnamon, one tea- spoon cloves, two teaspoons nutmeg, one wine glass of brandy

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