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Victoria Cake
From Practical household cookery, 1891
Serves 5
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 172. The excerpt below is the record exactly as published.
VICTORIA CAKE. The following ingredients are required to make the above cake : One pound of sifted flour, ten ounces of fresh butter, six eggs, three ounces of pounded sugar, three ounces of pounded almonds, four ounces of dried cherries, two ounces of green citron shred fine, one teaspoonful of cinnamon powder, a gill of whipped cream, half an ounce of German yeast, half a gill of brandy, and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.