Wedding Cake Mixture
From The Toronto Cook Book, 1915
Serves 12
— Mrs. H. C. Tomlin.
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 55. The excerpt below is the record exactly as published.
Wedding Cake Mixture One pound of butter, one of sugar, one of flour, three of currants, two and a half of raisins, one citron, nine eggs, five drops oil of almond dropped on sugar; spice enough to taste
Cook this with the app: pantry check, scaling, and the assistant.