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Chocolate Fruit Cake

Name: Chocolate Fruit Cake
Yield: 4 servings
Ingredients: 14 cup butter; 1 cup sugar; 14 cup breakfast cocoa; 3 egg whites; 3 egg yolks; 1% cup cold water; 114 cups bread flour; 1 teaspoon vanilla; 4 cup candied cherries; lV cup seeded raisins, cut in pieces; 1 cup walnut meats, cut in pieces

From Boston Cooking-School cook book, 1896

Serves 4

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

783Calories

25 gProtein

147 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories783 kcal

Protein25 g

Carbohydrates147 g

Fiber5.3 g

Sugars77 g

Total Fat25 g

Saturated Fat0.8 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Cholesterol53 mg

Sodium70 mg

Potassium698 mg

Calcium40 mg

Iron5.6 mg

Magnesium64 mg

Phosphorus196 mg

Zinc2 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A0.3 mcg

Vitamin E2.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.5 mg

Folate64 mcg

Choline1.3 mg

Caffeine4.2 mg

Water184 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 275. The excerpt below is the record exactly as published.

CHOCOLATE FRUIT CAKE 14 cup butter 3 teaspoons baking powder 1 cup sugar 1 teaspoon cinnamon 14 cup breakfast cocoa 3 egg whites 3 egg yolks 4 cup candied cherries 1% cup cold water lV cup seeded raisins, cut in pieces 114 cups bread flour 1 cup walnut meats, cut in pieces | 1 teaspoon vanilla

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