French Cake Recipe

One pound of sugar, three quarters of a pound of butter, a pound and a

half of flour, twelve eggs, a gill each of wine, brandy, and of milk.

Mix the sugar and butter together--when white, add the eggs, beaten to a

froth, (the whites and yelks should be separated)--then stir in the

flour, the milk and wine, and one-fourth of a grated nutmeg. Just before

it is baked, add three-quarters of a pound of seeded raisins, a quarter

of a pound of citron, and a quarter of a pound of almonds, blanched and

pounded fine. To blanch almonds, see directions in No. 168.

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