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Plain Cake

Name: Plain Cake
Yield: 12 servings
Ingredients: Put into a large pan ¢ pounds butter; 4 pound of loaf sugar; ? pound of raisins; 6 ounces of mixed candied peel finely chopped; 6 bitter almonds; 1 ounce of sweet almonds blanched and pounded; the strained juice and the grated thin rind of a lemon; a pinch of powdered cloves; 2 of powdered cinnamon; ¢ part of a nutmeg grated; 14 ounces sifted flour; yolks of 8 eggs beaten up with a wineglass of pale brandy

From Royal Victoria cook book, 1900

Serves 12

Excellent.

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 52. The excerpt below is the record exactly as published.

Put into a large pan ¢ pounds butter beaten to a cream, then add 4 pound of loaf sugar; when the two are well mixed add ? pound of raisins carefully stoned, 6 ounces of mixed candied peel finely chopped, 6 bitter almonds, and 1 ounce of sweet almonds blanched and pounded, the strained juice and the grated thin rind of a lemon, a pinch of powdered cloves, 2 of powdered cinna- mon, ¢ part of a nutmeg grated, 14 ounces sifted flour, yolks of 8 eggs beaten up with a wineglass of pale brandy

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