Prutt Cake

Name: Prutt Cake
Ingredients: One pound sugar; One pound butter; Twelve eggs; One pound flour; Two pounds currants; Two pounds raisins; One pound citron; Grated rind of six lemons; One pound almonds chopped fine; One teacupful molasses; Two teaspoonfuls cinnamon; Two nutmegs; One teacupful brandy; One teaspoonful cloves; A little salt

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 25. The excerpt below is the record exactly as published.

PRUTT CAKE, MRS. McKEAN. One pound sugar. One pound butter. Twelve eggs. One pound flour. Two pounds currants. Two pounds raisins. One pound citron. Grated rind of six lemons or one pound candied lemon. | One pound almonds chopped fine. One teacupful molasses. Two teaspoonfuls cinnamon. Two nutmegs. One teacupful brandy. One teaspoonful cloves. A little salt

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