dairy-freesoy-freefish-freeshellfish-free
Crisco Fruit Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 20
Sufficient for one large cake.
Presented as published in 1913. 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
570Calories
11 gProtein
78 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories570 kcal
Protein11 g
Carbohydrates78 g
Fiber4 g
Sugars34 g
Total Fat26 g
Saturated Fat1.1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol64 mg
Sodium228 mg
Potassium632 mg
Calcium88 mg
Iron4 mg
Magnesium79 mg
Phosphorus177 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C42 mg
Vitamin A27 mcg
Vitamin E3.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate57 mcg
Choline52 mg
Caffeine0 mg
Alcohol0.4 g
Water50 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 66. The excerpt below is the record exactly as published.
Crisco Fruit Cake 1% cupfuls Crisco 1 lb. seeded raisins 2 cupfuls sugar 1 lb. glace cherries 4 cupfuls flour 1 teaspoonful baking soda 6 eggs 1 teaspoonful salt 1 wineglassful brandy ¥% cupful New Orleans ¥% |b. blanched and chopped molasses almonds ¥% cupful cold black coffee ¥% |b. English walnut meats 1 teaspoonful grated nutmeg (broken in small pieces) 2 teaspoonfuls powdered _¥% |b. stoned and .chopped dates cinnamon 1 lb. currants 1 teaspoonful powdered cloves
Cook this with the app: pantry check, scaling, and the assistant.