Southern Fruit Cake
From The national course in home economics, 1917
Serves 5
By Plantation Recipe— Cloe.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 158. The excerpt below is the record exactly as published.
eacupful of butter with one cupful of pulverized sugar; add, gradually, two-thirds of a cupful of water and two rounded cupfuls of flour which have been sifted with two teaspoonfuls of baking- powder; then fold in the stiffly-beaten whites of three eggs. Line a square with writing paper, butter it and place on the bottom a layer of rose- geranium leaves. Pour the mixture over the leaves, and bake. The result will be a delightful flavor, similar to the odor of rose petals; the leaves pull off readily. Boil one-third of a teacupful of water and one tea- cupful of sugar till it hairs, then add three tablespoonfuls of sweet cream and beat till cool; pour quickly over. G. O. A. HAPLE SUQAR CAKE. One &gg, one cup of shaved maple sugar, two thirds of a cup of sour cream, one-third of a teaspoonful of soda dissolved in a little hot water, a pinch of salt and one and one-half cups of flour; beat the sugar and Qgg, add the dissolved soda to the cream, then stir in the flour and bake. To be eaten warm. Vermont Maple Sugar Housewife. SOUTHERN FRUIT CAKE. One cupful each of butter, sugar and molasses, one-half cupful of sour cream, three cupfuls of flour, three eggs, yolks and whites beaten sep- arately, one teaspoonful of cinnamon, one-half teaspoonful each of cloves and allspice, and one-fourth of a nutmeg, grated, one-half pint of seeded raisins, one-half cup of currants, one-half teaspoonful of soda
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