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Duke of Devonshire Cake

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

February, 1867

One pound of flour, one pound of  currants, three-quarters of a pound of sugar, half a pound of butter, half ther peel of a lemon, half a pound of citron, whisk all together, with eight eggs; add a little brandy; bake in a slow oven, two hours and a half.

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