Canadian War Cake
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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: Canadian (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
- Two cups brown sugar
- 2 cups hot water
- 2 tablespoons lard
- 1 lb. raisins
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon soda dissolved
- 3 cups of flour
Method
- Two cups brown sugar, 2 cups hot water, 2 tablespoons lard, 1 lb.
- raisins, cut once, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves.
- Boil these ingredients 5 minutes after they begin to bubble.
- When cold add 1 teaspoon soda dissolved in 1 teaspoon hot water, and 3 cups of flour.
- Bake in 2 loaves, 45 minutes in a slow oven.