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Page 13 · column 2 of 7 · from the scan, no model involved
10 eggs 1 lb. butter 1 lb. sugar IV4 pounds (20 ounces) flour IV4 pounds (20 ounces) fruit 2V2 tsp. ground mace 2V2 tsp. ground nutmeg 2 oz. Wine 2 oz. French brandy 1. Preheat oven to 350 degrees. 2. Separate egg whites from yolks & set yolks aside. Beat egg whites to the “soft peak” stage. 3. Cream the butter. 4. Slowly add the beaten egg whites, one spoonful at a time, to the butter. 5. Add sugar slowly to egg whites & butter—again, one spoonful at a time. 6. Add egg yolks. 7. Add flour, slowly. 8. Add fruit. Since Mrs. Washington would have used anything that was seasonal or available dried, and since nuts
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