Boiled Fruit Cake

Name: Boiled Fruit Cake
Ingredients: 1 pound raisins; 2 cups sugar; pinch salt; 2 cups currants; 1 teaspoon cinnamon; 14 teaspoon cloves; 1 teaspoon ginger; 14 nutmeg; 2 cups water; 1 cup lard and butter; 3 eggs beaten light; 1 cup sour milk; 1 cup molasses; 2 tablespoons cocoa; 2 sieve flour; 2 level teaspoons soda; 1 teaspoon baking powder; 2 cups nuts and citron and lemon peel

From The Carbon County cook book, 1926

Recipe by MRS. LILLY FRANDSEN, MRS. BE. H. SANFORD.

Presented as published in 1926. 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

7159Calories

70 gProtein

1280 gCarbs

238 gFat

Full nutrition (34 nutrients)

Calories7159 kcal

Protein70 g

Carbohydrates1280 g

Fiber45 g

Sugars956 g

Total Fat238 g

Saturated Fat140 g

Monounsaturated Fat68 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol1109 mg

Sodium1017 mg

Potassium10163 mg

Calcium1778 mg

Iron48 mg

Magnesium1205 mg

Phosphorus1472 mg

Zinc8.3 mg

Copper4.3 mg

Manganese9.7 mg

Vitamin D3 mcg

Vitamin C664 mg

Vitamin A2081 mcg

Vitamin E11 mg

Vitamin K36 mcg

Vitamin B63.9 mg

Vitamin B121.4 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.7 mg

Niacin (B3)25 mg

Folate524 mcg

Choline602 mg

Caffeine10 mg

Water1098 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 7. The excerpt below is the record exactly as published.

Boiled Fruit Cake. 1 pound raisins, 2 cups sugar, pinch salt, 2 cups currants, 1 teaspoon cinnamon, 14 teaspoon cloves, 1 tea- spoon ginger, 14 nutmeg, 2 cups water, 1 cup lard and butter. Boil 1 hour and cool. Add 3 eggs beaten light, 1 cup sour milk, 1 cup molasses, 2 tablespoons cocoa, 1 sieve flour. Add 2 level teaspoons soda and 1 teaspoon baking powder, then last add 2 cups nuts and citron and lemon peel

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