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Economical Fruit Cake
From The Ideal cook book, 1899
Serves 10
Presented as published in 1899. 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
563Calories
14 gProtein
126 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein14 g
Carbohydrates126 g
Fiber2.4 g
Sugars45 g
Total Fat14 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol33 mg
Sodium9.4 mg
Potassium352 mg
Calcium58 mg
Iron6.1 mg
Magnesium40 mg
Phosphorus178 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A6.4 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate320 mcg
Choline2.9 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 88. The excerpt below is the record exactly as published.
% lb. of currants; I teaspoonful of carbonate of soda, grate in a quarter of a nutmeg. Beat the whole well and lightly together. Remember that the soda should only be stirred into the ingredients just before putting it (in a well buttered pan) into the oven. Bake it for about an hour and a quarter. 519. Economical Fruit Cake—Ingredients—5 oz. of butter, 2 lbs. of flour, % lb. of sugar, 1 Ib. of currants, 1 gill of yeast, enough milk to make a thick batter, 1 tablespoonful of powered cinnamon
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