Wedding Cake (Home Made)

Ingredients

• one pound of sugar
• one and one-half pounds of butter
• ten eggs
• one and one-half pounds of flour
• one and one-half pounds of seedless raisins
• one pound of currants
• one pound of chopped citron
• one-half pound of chopped orange peel
• one tablespoonful of mixed spices
• the juice of a lemon
• the rind of a lemon
• one-half pint of brandy

Method

1. 1

   Mix the ingredients as for pound cake, then add raisins, currants, citron, orange peel, spices, lemon juice, and rind.

2. 2

   Bake in a buttered paper-lined mold in a slow oven for about two hours.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 218. The excerpt below is the record exactly as published.

the rind of a lemon and a pinch of mace for flavoring. Have the milk luke-warm, dissolve the yeast in it, add all the other ingredi- ents, and mix to a batter. Put into a basin, cover with a cloth, and allow to raise for about two hours. Butter the moulds well, sprinkle them with coarse- chopped almonds, fill the moulds half full with the raised dough, allow to raise until the moulds are about three-quarters full, and then bake in a medium oven. 292 THE HOTEL ST. FRANCIS COOK BOOK OCTOBER 3 BREAKFAST LUNCHEON Stewed prunes Canape Eldorado Boiled eggs Poached eggs, Taft Dry toast Beef steak, Jusienne Coffee Potatoes au gratin Chicory salad Banana pie Demi tasse DINNER Consomme Frascati Chow chow Boiled brook trout, sauce mousseline Potatoes, Nature Lamb chops, Beaugency Peas and carrots in cream Chiffonnade salad Pears a la Piedmont Alsatian wafers Coffee Canape Eldorado. Spread a leaf of lettuce with some mayonnaise sauce, lay a boiled artichoke bottom on top, and three small Mexican tomatoes stuffed with anchovies on top of the artichoke. Decorate with anchovy butter. Poached eggs, Taft. Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and lay on top of the sauce. Beef steak, Jusienne. Season four small steaks with salt and pepper, and fry in saute pan with melted butter. When done place on a platter and garnish with lettuce braise, peas in butter, and onions glaces. Pour sauce Madere over the steaks. Consomme Frascati. Cut two potatoes in small dices, and parboil for five minutes in salted water. Drain off the water, add six heads of peeled fresh mushrooms sliced very thin, and two quarts of consomme. Cook slowly until the potatoes are soft. Banana pie. Mash enough bananas to make two cupfuls of pulp. Force through a sieve with a potato masher, add one-half cup of sugar, two crushed and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon, two spoonfuls of molasses, a pinch of powdered cinnamon, and two eggs. Mix well together, and bake in an open pie, in the same manner as a pump- kin pie. Lamb chops, Beaugency. Broil the chops, place on a platter, and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices. Serve sauce Choron separate. Pears, Piedmont. Peel and remove the cores from a dozen nice pears, and stew them in syrup. Fill the centers with pear marmalade and chopped candied fruits. Cook some rice in the same manner as for rice croquettes. Dress a layer of the rice on a platter, place the pears on top, and serve with wine sauce. (See index for Italian wine sauce). THE HOTEL ST. FRANCIS COOK BOOK 293 OCTOBER 4 BREAKFAST Baked apples with cream Griddle cakes, maple syrup Crescents English breakfast tea LUNCHEON Cantaloupe Scrambled eggs, Bullit Broiled honeycomb tripe Saute potatoes Field salad Roquefort cheese with crackers Coffee WEDDING DINNER Fresh caviar with dry toast Toke Point oysters, mignonette Clear green turtle, amontillado Crisp celery. Ripe olives Salted mixed nuts Frogs' legs, Jerusalem Sweetbreads braise, Liencourt Peas a la Franchise Saddle of lamb, au jus Jets de houblons Cardon a la moelle Potatoes a la Reine Sorbet au champagne Stuffed capon, St. Antoine Lettuce salad with Roquefort dress- ing Assorted fancy cakes Wedding cake Assorted cheese Fruit and bonbons Demi tasse Scrambled eggs, Bullit. Peel six heads of fresh mushrooms, slice very thin, and put in a sauce pan with one ounce of butter. Simmer until done, then add twelve beaten eggs, one cup of cream, two ounces of sweet butter, and a little salt and pepper. Scramble the eggs, and dish up on a platter on top of four slices of fried egg plant. Sweetbreads, Liencourt. Braise some sweetbreads (see index), place on a platter with their own gravy, and garnish with fresh bottoms of artichokes filled with puree of fresh mushrooms. Puree of fresh mushrooms. Wash thoroughly two pounds of fresh mush- rooms, press in a cloth to extract the water, and chop very fine. Put two ounces of butter in a casserole, add the mushrooms, season with salt and pepper, cover and simmer for twenty minutes. Then add half a cup of fresh bread crumbs and a little chopped parsley, and bind with the yolks of two eggs. Wedding cake (home made). One pound of sugar, one and one-half pounds of butter, ten eggs, one and one-half pounds of flour. Mix in the same manner as for pound cake, and then add one and one-half pounds of seedless raisins, one pound of currants, one pound of chopped citron, one-half pound of chopped orange peel, one tablespoonful of mixed spices (cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon, and one-half pint of brandy

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