Dessert
Fruit cake (No. 3)
Marion Harland’s original method for Fruit cake (No. 3), retained as a source transcription for modern discovery.
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 one cupful of butter with two cupfuls of powdered sugar, beat the yolks of six eggs and add to the butter and sugar.
- Put in two and a half cupfuls of sifted flour, half a pound, each, of seeded and chopped raisins, and of washed and dried currants, a quarter of a pound of shredded citron, all well dredged with flour, and a teaspoonful, each, of cinnamon and grated nutmeg.
- Last of all, put in the whites of the eggs beaten stiff.
Historical transcription
Source method
- 1
Cream one cupful of butter with two cupfuls of powdered sugar, beat the yolks of six eggs and add to the butter and sugar. Put in two and a half cupfuls of sifted flour, half a pound, each, of seeded and chopped raisins, and of washed and dried currants, a quarter of a pound of shredded citron, all well dredged with flour, and a teaspoonful, each, of cinnamon and grated nutmeg. Last of all, put in the whites of the eggs beaten stiff. Bake 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.