Canada War Cakes
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by a demonym leading its title: Canada (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 cups brown sugar
- 1 teaspoon salt
- 2 cups of hot water
- 1 teaspoon cinnamon
- 2 tablespoons lard
- 1 teaspoon cloves
- 1 teaspoon soda dissolved
- 3 cups of flour
Method
- 2 cups brown sugar, 1 teaspoon salt, 2 cups of hot water, 1 teaspoon cinnamon, 2 tablespoons lard, 1 teaspoon cloves, 1 box of seedless raisins.
- Boil these ingredients 5 minutes let mixture get cold add 1 teaspoon soda dissolved in 1 teaspoon of hot water.
- Stir in 3 cups of flour.
- This makes 2 loaves.
- Bake 45 minutes in moderate oven.