Richmond Fruit Cake

Name: Richmond Fruit Cake
Ingredients: a cups of sugar; i cu p of butter; nearly I cup milk; 4 eggs; i pound each, raisins; currants; % teaspoon soda; i teaspoonful of cream of tartar; 3 cups sifted flour; Spice to suit taste

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 34. The excerpt below is the record exactly as published.

Richmond Fruit Cake.— a cups of sugar, i cu p of butter, near- ly I cup milk, 4 eggs, i pound each, raisins and currants, J-; citron< % teaspoon soda, i teaspoonful of cream of tartar, 3 cups sifted flour. Spice to suit taste

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