Rich Cake or Wedding Cake

Name: Rich Cake or Wedding Cake
Ingredients: two pounds and a half of currants; a quarter of a pound of candied citron; a quarter of a pound of candied orange; a quarter of a pound of candied lemon; three ounces of blanched almonds; two grated nutmegs; a quarter of an ounce of mixed spices; a wine-giass-ful of good brandy

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Presented as published in 1890. 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

Nutrition per serving

1681Calories

37 gProtein

315 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1681 kcal

Protein37 g

Carbohydrates315 g

Fiber19 g

Sugars109 g

Total Fat49 g

Saturated Fat4.2 g

Monounsaturated Fat28 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol0 mg

Sodium141 mg

Potassium4733 mg

Calcium999 mg

Iron23 mg

Magnesium536 mg

Phosphorus1124 mg

Zinc6.1 mg

Copper2 mg

Manganese6.1 mg

Vitamin D0 mcg

Vitamin C2165 mg

Vitamin A152 mcg

Vitamin E34 mg

Vitamin K2.4 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)7.2 mg

Folate71 mcg

Choline64 mg

Caffeine0 mg

Water1153 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 18. The excerpt below is the record exactly as published.

ICH CAKE, OR WEDDING CAKE. To the ingredients for Pound Cakes, as first directed, add twro pounds and a half of currants, a quarter of a pound each of candied citron, orange, and lemon peels, not cut too small, three ounces of blanched almonds cut in slices, or part of them whole, two grated nutmegs, a quarter of an ounce of mixed spices, and a wine-giass- i ul of good brandy

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