independence cake
(from Jennie June's American Cookery Book, by Jane Cunningham Croly, 1866)
Ingredients:
Instructions:
Ingredients:
20 lbs. flour
15 lbs. sugar
10 lbs. butter
1 dozen eggs
1 quart of wine
1 quart of brandy
1 oz. nutmeg
3 oz. cinnamon
3 oz. cloves
3 oz. mace
2 lbs. citron
5 lbs. currants
5 lbs. rasins
1 quart yeast
frosting
Instructions:
Twenty pounds of flour, fifteen pounds of sugar, ten pounds of butter, four dozen of eggs, one quart of wine, one quart of brandy, one ounce of nutmegs, three ounces each of cinnamon, cloves, and mace, two pounds of citron, five pounds each of currants and raisins, and one quart of yeast. Frost it, and dress it with box and rose leaf.
Wow!!! Take a look at this recipe for an 1866 Independence Cake. How many people is this supposed to serve?!? And just how big is this oven? Well forget the oven – how big was the mixing bowl??? Obviously an Independence Day celebration back in 1866 was a big celebration! Think we should whip one of these up for the gathering at Vicksburg @bdtex ?
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