White Fruit Cake
From Virginia Cookery-book, 1884
Serves 12
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
No method was recorded for this recipe.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 89. The excerpt below is the record exactly as published.
White Fruit Cake. One pound of butter, one pound of flour, one pound and a quarter of sugar, one dozen eggs, three pounds of citron chopped fine, two small cocoa-nuts, peeled and grated, two pounds of almonds (weighed before shelling), blanched and pounded, one wineglass of brandy, one of wine, three teaspoonf uls of cinnamon, two teaspoonfuls of mace (measured before they are ground), one nutmeg
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