Dessert
Fruit cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Seed and chop a quarter of a pound of raisins;
- stem and wash a quarter of a pound of currants;
- and mince three tablespoonfuls of citron.
- Mix all this fruit together and thoroughly dredge with flour.
- Rub to a cream a generous cupful of powdered sugar and a half-cupful of butter, and beat into this five whipped eggs.
- Now add half a teaspoonful, each, of ground cinnamon, nutmeg and mace, and stir in a cupful of flour.
- This will probably take from an hour to an hour and a half.
Historical transcription
Source method
- 1
Seed and chop a quarter of a pound of raisins; stem and wash a quarter of a pound of currants; and mince three tablespoonfuls of citron. Mix all this fruit together and thoroughly dredge with flour.
- 2
Rub to a cream a generous cupful of powdered sugar and a half-cupful of butter, and beat into this five whipped eggs. Now add half a teaspoonful, each, of ground cinnamon, nutmeg and mace, and stir in a cupful of flour. Last of all, add the fruit, turn into a greased cake tin and bake steadily, not fast, until done. This will probably take from an hour to an hour and a half.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.