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Jane E. Hassler cookbook, June 1857
Page 68
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Fruit Cake. 2 lbs. of Sugar, 2 lbs. of butter beat to a cream, 20 eggs, 2 lbs of flour added by degrees, 3 lbs. of Currants, 3 lbs. of raisins, 1/2 lbs of citron cut in slices and floured a little, 1 oz of cinnamon, 1/2 oz of cloves, 1/2 oz of mace, 1 gill of Brandy, bake it 3 hours.
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Fruit Cake. 2 lbs. of Sugar, 2 lbs. of butter beat to a cream, 20 eggs, 2 lbs of flour added by degrees, 3 lbs. of Currants, 3 lbs. of raisins, 1/2 lbs of citron cut in slices and floured a little, 1 oz of cinnamon, 1/2 oz of cloves, 1/2 oz of mace, 1 gill of Brandy, bake it 3 hours.
Szathmary Culinary Manuscripts and Cookbooks
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