White Fruit Cake
From Temperance cook book, 1887
Serves 24
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 104. The excerpt below is the record exactly as published.
WHITE FRUIT CAKE. Whites of twelve eggs, one cupful of butter, two cupfuls of sugar, two pounds of almonds, one pound of citron, one cocoa- nut, one lemon, juice and grated rind, orange peel and rose water, three teaspoonfuls of Equity baking-powder, five cups of flour
Cook this with the app: pantry check, scaling, and the assistant.