Nougat Fruit Cake

Name: Nougat Fruit Cake
Ingredients: two pounds of seedless raisins; one pound of citron; one of blanched and eut almonds; one pound of grated cocoanut; a cup of s^eet milk; Add the wine; brandy; and nutmeg

From La cuisine creole, 1885

Much admired and a personal experiment.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 58. The excerpt below is the record exactly as published.

NOUGAT FRUIT CAKE. Make the batter the same as for fruit cake, but instead of the same quantity of fruit, add two pounds of seedless raisins, one pound of citron, one of blanched and eut al- 144 LA CUISINE CREOLE. monds, and one pound of grated cocoanut. Pour over the cocoanut a cup of s^eet milk. Add the wine, brandy and nutmeg

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