A Plain Cake | Early Modern Maritime Recipes
Discover a 19th-century recipe for a spiced fruit cake from Halifax, Nova Scotia, featuring raisins, currants, and traditional flavors like caraway, nutmeg, and cinnamon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at emmr.lib.unb.ca.
Cooking tools:
- Kitchen scale
- Measuring cup
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Slotted spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Cake pan
- Oven
Ingredients
- 1 Quartern of flour
- 1 lb & ½ of Raisons & Currants
- ½ oz Milk
- ¼ lb of Butter
- 9 Eggs
- 3 oz of Carraways
- Nutmeg Ginger & Cinnamon as much as will lay on a Shilling
- ¼ lb of Sugar
- not quite ½ a pint of yeast
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