Wisconsin Fruit Cake

Ingredients

• three quarters of a pound of raw sait, fat pork
• one pint of boiling water
• one cup of sugar
• two cups of molasses
• two teaspoonfuls of cloves
• one of cinnamon
• one nutmeg
• two teaspoonfuls of saleratus
• one pound and a half of raisins
• one pound of citron
• and eurrants if liked
• and flour as stiff as can be stirred

Method

1. 1

   Chop pork and pour boiling water over it.

2. 2

   Add sugar, molasses, spices, and flour to make a stiff batter.

3. 3

   Bake slowly for an hour or longer, taking care to avoid burning.

4. 4

   This recipe makes three loaves and keeps well.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 58. The excerpt below is the record exactly as published.

WISCONSIN FRUIT CAKE. Take three quarters of a pound of raw sait, fat pork, chopped very flne ; then pour on a pint of boiling water, one cup of sugar, two cups of molasses, two teaspoonf uls of cloves, one of cinnamon, one nutmeg, two teaspoonf uls of saleratus, one pound and a half of raisins, also a pound of citron and eurrants if liked, and flour as stifif as can be stirred ; bake very slowly an hour, or longer if necessary, as it will burn without great care. This will make three loaves, and will keep well. This is conveni- ent in the winter when eggs are scarce. NOUGAT FRUIT CAKE. Make the batter the same as for fruit cake, but instead of the same quantity of fruit, add two pounds of seedless raisins, one pound of citron

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