Dessert
Fruit cake (No. 1)
Fruit cake (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of butter.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One cupful of butter;
- one and a half cupfuls of powdered sugar;
- two cupfuls of flour;
- six eggs;
- half a pound, each, of raisins and currants;
- quarter-pound of citron;
- teaspoonful of cinnamon and nutmeg;
- half teaspoonful of ground cloves;
- three tablespoonfuls of brandy.
- Cream butter and sugar, beat in the whipped yolks of the eggs, stir in the flour, the spice, the raisins, seeded and chopped;
- the citron, shredded, and all the fruit, well dredged with flour, then the whites, beaten stiff, and the brandy.
- Bake about two hours in a steady oven.
Historical transcription
Source method
- 1
One cupful of butter; one and a half cupfuls of powdered sugar; two cupfuls of flour; six eggs; half a pound, each, of raisins and currants; quarter-pound of citron; teaspoonful of cinnamon and nutmeg; half teaspoonful of ground cloves; three tablespoonfuls of brandy.
- 2
Cream butter and sugar, beat in the whipped yolks of the eggs, stir in the flour, the spice, the raisins, seeded and chopped; the currants, washed; the citron, shredded, and all the fruit, well dredged with flour, then the whites, beaten stiff, and the brandy. Bake about two hours in a steady oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.