Oake

Ingredients

• one pound of flour
• one pound of sugar
• one pound of butter
• one pound of raisins
• one pound of almonds blanched and split
• three-fourths of a pound of citron
• ten eggs
• one wine-glass of brandy
• one wine-glass of rose water
• Mace to taste

Method

1. 1

   Cream the sugar and butter together.

2. 2

   Beat the whites and yolks of the eggs separately.

3. 3

   Add the other ingredients in the usual order.

4. 4

   The lightness of the cake depends on the stirring.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 193. The excerpt below is the record exactly as published.

Oake Take one pound of flour, one pound of sugar, one pound of butter, one pound of raisins, one pound of almonds blanched and split, three-f ourths of a pound of citron, ten eggs, one wine- glass of brandy, and one wine-glass of rose water. Mace to tast

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