White Fruit Cake
From Southern Recipes, 1913
Presented as published in 1913. 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 Southern Recipes (1913) by Laura Thornton Knowles, page 11. The excerpt below is the record exactly as published.
WHITE FRUIT CAKE One pound sugar, a light three-quarter pound of butter, one pound flour, whites of sixteen eggs, beaten in the usual way; add two pounds of desiccated cocoanut, two pounds citron, chopped very thin and fine, two pounds almonds
Cook this with the app: pantry check, scaling, and the assistant.