Wedding Fruit Cake
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 34. The excerpt below is the record exactly as published.
Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds cur- rants, 1 pound raisins. Mi pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy. Mi ounce extract rose.
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