WEDDING CAKE

Name: WEDDING CAKE
Ingredients: Beat to a cream two pounds of butter; two pounds of crushed loaf sugar powdered and sifted; the yolks of sixteen eggs beaten to a froth; two pounds of flour browned; two pounds of raisins; four pounds of currants; two-thirds of a pound of citron; two-thirds of an ounce of cinnamon; two-thirds of an ounce of nutmeg; two-thirds of an ounce of mace; a quarter of an ounce of cloves; half a gill of brandy

From The Common sense recipe book, 1898

Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 92. The excerpt below is the record exactly as published.

WEDDING CAKE. Beat to a cream two pounds of butter and beat into it two pounds of crushed loaf sugar powdered and sifted; add the yolks of sixteen eggs beaten to a froth and follow with the whites beaten stiff. Mix with two pounds of flour browned, two pounds of raisins, four pounds of currants, two-thirds of a pound of citron, two-thirds of an ounce each of cinnamon, nutmeg and mace, a quarter of an ounce of cloves, and half a gill of brandy

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