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White Fruitcake

Name: White Fruitcake
Yield: 6 servings
Ingredients: 1 cup butter, beaten to a cream; 2 cups of sugar; 1/2 cup of milk; 3 cups of Dousman's Best Patent flour; wineglass of brandy; 1/4 lb. citron, sliced very fine; 1/4 lb. blanched almonds, split; 1/4 lb. of shredded cocoanut; 3 teaspoons of baking powder; 1 tablespoon of flour; whites of 8 eggs folded in

From Superior cook book, 1905

Serves 6

Mrs. William Sedowfck

Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 107. The excerpt below is the record exactly as published.

White Fruitcake. One cup butter, beaten to a cream: add gradually 2 cups of sugar, i(. cup of railk, 3 cups of Dousman's Best I'atent flour, wineglass of hrandy, 14 l^'- citron, sliced very fine, Co lb. lilanched almonds, split, 1/4 !''• of shi't'dded cocoanut, 3 tea- spoons of baking powder mixed in 1 tablespoon of flour, whites of 8 eggs folded in

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