vegetarianpescatariansoy-freefish-freeshellfish-free
Wedding Cake
From Miss Parloa's new cook book and marketing guide, 1880
Serves 40
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 158. The excerpt below is the record exactly as published.
Wedding Cake. Nine cupfuls of butter, five pints of sugar, four quarts of flour, five dozen of eggs, seven pounds of currants, three and a half of citron, four of shelled almonds, seven of raisins, one and a half pints of brandy, two ounces of mace
Cook this with the app: pantry check, scaling, and the assistant.