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White Fruit Cake

Name: White Fruit Cake
Yield: 8 servings
Ingredients: one cupful of butter; two cupfuls of powdered sugar; two and one-half cupfuls of flour; the whites of seven eggs; two tea-spoonfuls of Royal baking-powder; one pound each of figs; one pound each of dates with the seeds taken out and chopped fine; and blanched almonds; one-fourth pound of citron cut into small pieces

From The new Kentucky home cook book, 1884

Serves 8

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 136. The excerpt below is the record exactly as published.

WHITE FRUIT CAKE. Take one cupful of butter, two cupfuls of powdered sugar, two and one-half cupfuls of flour, the whites of seven eggs, two tea-spoonfuls of Royal baking-powder, one pound each of figs, dates with the seeds taken out and chopped fine, and blanched almonds, one-fourth pound of citron cut into small pieces

Cook this with the app: pantry check, scaling, and the assistant.