vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Wedding Cake
From The Toronto Cook Book, 1915
Serves 20
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 66. The excerpt below is the record exactly as published.
Wedding Cake Six pounds butter, six pounds sugar, six pounds currants, six pounds raisins, two pounds citron, nearly seven pounds flour, fifty eggs, half pint brandy, small bottle lemon, a gill of boiled cider, one pint of molasses, quarter pound of cloves, cinnamon, mace, nutmeg, to suit, two teaspoons baking soda
Cook this with the app: pantry check, scaling, and the assistant.