Richmond Fruit Cake

Ingredients

• 2 cups of sugar
• 1 cup of butter
• nearly 1 cup milk
• 4 eggs
• 1 pound raisins
• 1 pound currants
• 1/2 pound citron
• 1/2 teaspoon soda
• 1 teaspoonful of cream of tartar
• 3 cups sifted flour

Method

1. 1

   Mix all ingredients and bake until done.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 33. The excerpt below is the record exactly as published.

'/2 teaspoon soda, i teaspoonf ul cream of tartar, 1 eggs. Beat butter to a cream, then add sugar. Stir up stiff, roll rather thin and bake in a quick oven. THURSDAY, MARCH A Breakfast. — California Breakfast Food with Cream. ^^^ liroiled Ueef Steak. Fried PoUtoes. Bread and Butter. ^^ Coffee. Dinner.—Soup and Crackers. Cold Boiled Mutton. Mashed While Potatoes. Macaroni with Cheese. Bread and Butter, Cocoanut Pudding. Supper.— Milk Toast. Stewed Prunes. Richmond Fruit Cake. THURSDAY, MARCH Q Breakfast.— Oatmeal and Cream. Salt Fish Balls. Pota- ^^m 5 toes Warmed in Milk. Bread and Butter. Coffee. ^^ ? Dinner.— Pork Chops. Baked Potatoes. Apple Sauce. Bread ? and Butter. Mince Pie. Cheese. ? Supper.— Oyster Stew and Crackers. Canned Pineapple. Cake, i Apple Sauce.— Pare, core and cut in small pieces six or eight S tart apples. Pour over them enough hot water to cover them ; ad J ? one cup sugar ; stir often and cook until very fine. Use a granite ) or porcelain pan and a wooden spoon. ? 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

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