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Cakrib's Fruit Cake
From Kirmess cook book, 1907
Serves 3
This will keep a long time.
Presented as published in 1907. 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
896Calories
13 gProtein
196 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories896 kcal
Protein13 g
Carbohydrates196 g
Fiber5.7 g
Sugars68 g
Total Fat11 g
Saturated Fat5.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol81 mg
Sodium46 mg
Potassium797 mg
Calcium74 mg
Iron3.9 mg
Magnesium52 mg
Phosphorus197 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C56 mg
Vitamin A91 mcg
Vitamin E0.7 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate31 mcg
Choline53 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 184. The excerpt below is the record exactly as published.
cakrib's fruit cake. Mrs. Henry L. Kellers. Cream two tablespoons lard, or butter, with one cup sugar, white or brown, add one egg well beaten, one cup sour milk in which is dissolved one teaspoon soda, one- half teaspoon cinnamon, one-half teaspoon cloves, one- quarter teaspoon each of mace and allspice, two cups pastry flour, one cup chopped raisins, one-half cup cur- rants, one-half cup chopped lemon or orange peel, and citron mixed, rub one-fourth cup more of flour
Cook this with the app: pantry check, scaling, and the assistant.