White Fruit Cake
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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 Rural cook book (1907), page 82. The excerpt below is the record exactly as published.
two teaspoonfuls of baking powder, one cupful of nut kernels chopped, and last of all fold in the whites of the e^s beaten to a stiff froft. Bake in a loaf tin in a moderate oven from 45 minutes to one hour. Walnut Wafers, — One cup brown sugar, one cup chopped nuts, two eggs, one tablespoon butter, flour enough to make very thick dough (about eight tablespoon fuls), one teaspoon baking powder, vanilla. Beat sugar and yolks together, add nuts, butter and flour ; lastly the whites beaten stiff and baking powder. Drop by one-half teaspoonful on but- tered tins, allowing room to spread. Bake in quick oven. Whigs. — Mix half a pound of sugar with six ounces of butter, a couple of beaten eggs, a teaspoonful of cinnamon. Stir in two pounds of flour, a teacup of yeast, and milk sufficient to make a thick batter. When light, bake tbem in small cups. White Fruit Cake.— The whites of 16 eggs, one pound each of sugar, flc-ur and butter, one grated cocoanut, one pound chopped 'citron, one pound chopped blanched almonds, one wineglass of rose water
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