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Julie M. Clagett cookbook, June 1, 1886
Item 1
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Fruit Cake 6 eggs 1/2 lb butter good weight - 1/2 lb. sugar 1/2 lb browned Flour - 1 1/2 each of raisins &, currants - 1 lb. citron - 1 lb. each English walnuts, pecans & almonds 1 nutmeg - dessert spoon each of cloves, cinnamon & allspice - 1/2 cup molasses, wine glass each of whiskey & rose water. Pour 1/2 pt. sherry wine slowly over the cake for three days - then ice - just before rising ice again. Icing for Cake. Take the whites of 3 eggs for a good sized cake whisk them very stiff then stir in as
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Fruit Cake 6 eggs 1/2 lb butter good weight - 1/2 lb. sugar 1/2 lb browned Flour - 1 1/2 each of raisins &, currants - 1 lb. citron - 1 lb. each English walnuts, pecans & almonds 1 nutmeg - dessert spoon each of cloves, cinnamon & allspice - 1/2 cup molasses, wine glass each of whiskey & rose water. Pour 1/2 pt. sherry wine slowly over the cake for three days - then ice - just before rising ice again. Icing for Cake. Take the whites of 3 eggs for a good sized cake whisk them very stiff then stir in as
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