Raisin Cake
From Magnet users cook book, 1920
Serves 2
Submitted by Mrs. F. Levergood, Harrow, Ontario.
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 49. The excerpt below is the record exactly as published.
% teaspoon nutmeg, 4 lb. of citron, 4 flour to hold together.—Mrs. Edmund E, Conrad, West Lawrencetown, N. 8S. E PORK CAKE SPICED. Take a pound or 1 tea cup fat salt pork, free ~ from lean chops, so as to be like lard, pour on it 4% cup boiling water, add 2 4 cups sugar, 1 cup molasses, 1 teaspoon soda, stirred in molasses, 1 lb. raisins, : -% lb. citron, shaved fine. Stir in sifted flour enough to make. like cake batter, Season with 1 teaspoon cloves and nutmeg and 2 teaspoons cin- - hamon.—Mrs. H, Echlin, Olds, Alta. _ ~. POTATO CAKE. Two cups flour, 1 cup cold mashed potatoes, 2 table- - spoons butter, 1 egg, 2 teaspoons baking powder, enough milk to have a soft dough, knead lightly. Cut in squares. Bake in a quick oven. Serve hot, _ —Mrs. W. M. Evans, Vancouver, B. C. QUEEN CAKE. One lb. flour, 1 lb. sugar, 1 tablespoon baking powder, 25 3-451b: butter, 5 eggs, 1 gill of wine, brandy and cream, 1 lb. of ee Mace and nutmeg to taste. Beat butter and sugar to a cream, add egg well beaten, then wine, brandy, flour, spices and fruit. Chopped raisins a be used in place of currants if preferred. Bake two hours in a pretty hot oven.—Mrs. Mains, Boissevain, Man. a RAISIN -CAKE.- One cup raisins, boil 20 minutes, 3-4 cup brown sugar, eS % cup butter, 1 egg, beaten light, 1 teaspoon soda, 11% cups flour, 2 tea- ‘spoons nutmeg, 4% teaspoon cinnamon, % cup water that raisins were boiled .
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