General Directions

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

flour ↝ Flour, 00 [Cereal Grains and Pasta]
spices ↝ Spices, paprika [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
raisins ↝ Raisins [Dried fruits]
almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (3)

General Directions

In making fruit cakes always mix the fruit thoroughly with a little of the flour before adding to the cake.
Mix the spices with the sugar or flour.
For directions for cleaning currants, stoning raisins, and blanching almonds (see pp. 3 and 4).

Original Text

General Directions

In making fruit cakes always mix the fruit thoroughly with a little of the flour before adding to the cake.

Mix the spices with the sugar or flour.

For directions for cleaning currants, stoning raisins, and blanching almonds (see pp. 3 and 4).

[Pg 51]

Notes

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