Dessert
Thanksgiving citron cake
Thanksgiving citron cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a cupful of butter with three cupfuls of powdered sugar, add a cupful of milk.
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.
- Cream a cupful of butter with three cupfuls of powdered sugar, add a cupful of milk, and four cupfuls of prepared flour alternately with the stiffened whites of ten eggs.
- If too stiff lessen the quantity of flour.
- Flavor with rose-water, and stir in two cups of shredded citron, plentifully dredged with flour.
- Bake in an oven, not too hot, for two hours.
Historical transcription
Source method
- 1
Cream a cupful of butter with three cupfuls of powdered sugar, add a cupful of milk, and four cupfuls of prepared flour alternately with the stiffened whites of ten eggs. If too stiff lessen the quantity of flour. Flavor with rose-water, and stir in two cups of shredded citron, plentifully dredged with flour. Bake in an oven, not too hot, for two hours.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.