Wedding Cake

Name: Wedding Cake
Ingredients: one pound citron; one pound flour; one pound sugar; one pound butter; one dozen eggs; two pounds raisins; two pounds best dried currants; one pound blanched almonds; one wineglass of brandy; one-half teaspoon of mace; one-half teaspoon of cinnamon; one-half teaspoon of allspice; one-half teaspoon of cloves

From Statesmen's dishes; and how to cook them, 1890

All ingredients to be of the best.

Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.

WEDDING CAKE. BY MBS. F. W. LANDER. (Widow of Gen. F. W. Lander.) ;N excellent wedding cake or so-called fruit cake: One pound citron, cut in thin slices, rssuBifflxa^o one pound flour; one pound sugar, one pound butter, beaten together well ; one dozen eggs broken into, and well-beaten with, sugar and butter ; two pounds raisins carefully stoned, two pounds best dried currants well cleaned, one pound blanched almonds cut fine, one wineglass of brandy

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