American
Citron Cake
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ¼ lb Butter
- ½ lb Sugar
- 3 Eggs
- ½ cup Milk
- ½ lb Flour
- 1 tablespoon Brandy
- 1 cup Citron thinly sliced, then cut in strips
- 1½ teaspoons Baking Powder
Make it
Method
- 1
Cream the butter, add sugar gradually, yolks of eggs well beaten, milk, and flour mixed and sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add brandy and citron. Bake in a moderate oven one hour.
Source & rights
Where this recipe comes from
Citron Cake, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.