Angel Food Fruit Cake

Name: Angel Food Fruit Cake
Ingredients: One-fourth pound candied pineapple; and cherries; flavor with lemon

From Delicate dishes, 1896

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

137Calories

2 gProtein

33 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories137 kcal

Protein1.8 g

Carbohydrates33 g

Fiber1.6 g

Sugars27 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.1 mg

Potassium384 mg

Calcium29 mg

Iron0.4 mg

Magnesium27 mg

Phosphorus35 mg

Zinc0.2 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A3.4 mcg

Vitamin E0 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate20 mcg

Choline6.2 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from Delicate dishes (1896), page 46. The excerpt below is the record exactly as published.

ANGEL FOOD FRUIT CAKE. Use any angel food recipe and bake in jelly tins, not greased. Filling: One-fourth pound candied pine- apple and cherries, the pineapple sliced very thin and the cherries halved. Make a boiled icing, flavor with lemon

Cook this with the app: pantry check, scaling, and the assistant.