Cookless Fruit Cake

Name: Cookless Fruit Cake
Ingredients: 1 lb. graham crackers, rolled; 1 lb. glazed pineapple, cut; 1 lb. marshmallows, cut; 2 cups nuts, chopped; 11d. dates, Cut; 2 bottles cherries, cut; 1 cup thick cream

From Grange cook book and household guide, 1940

Recipe attributed to Ruth Corpening, Mills River Grange.

Presented as published in 1940. 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

6308Calories

81 gProtein

1287 gCarbs

118 gFat

Full nutrition (33 nutrients)

Calories6308 kcal

Protein81 g

Carbohydrates1287 g

Fiber63 g

Sugars655 g

Total Fat118 g

Saturated Fat49 g

Monounsaturated Fat28 g

Polyunsaturated Fat18 g

Cholesterol241 mg

Sodium3311 mg

Potassium6965 mg

Calcium2340 mg

Iron24 mg

Magnesium630 mg

Phosphorus1983 mg

Zinc9.3 mg

Copper3.9 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A161 mcg

Vitamin E4.1 mg

Vitamin K29 mcg

Vitamin B63.4 mg

Vitamin B120 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)58 mg

Folate765 mcg

Choline85 mg

Caffeine0 mg

Water389 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 15. The excerpt below is the record exactly as published.

COOKLESS FRUIT CAKE 1 lb. graham crackers, rolled 1 lb. glazed pineapple, cut 1 lb. marshmallows, cut 2 cups nuts, chopped 11d. dates, Cut 2 bottles cherries, cut 1 cup thick cream

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