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Economical Fruit Cake
From The white ribbon cook book, 1894
Serves 12
When light, mould it out very lightly; butter your pan, and bake it in an oven about as hot as for bread.
Presented as published in 1894. 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
541Calories
11 gProtein
124 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein11 g
Carbohydrates124 g
Fiber2 g
Sugars57 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol28 mg
Sodium7.3 mg
Potassium290 mg
Calcium46 mg
Iron5.1 mg
Magnesium33 mg
Phosphorus146 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A4.6 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.7 mg
Folate266 mcg
Choline2.1 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 77. The excerpt below is the record exactly as published.
Economical Fruit Cake — Five oz. butter, 2 lbs. flour, 3^ lb. sugar, 1 lb. currants, 1 gill yeast, enough milk to make a thick batter, 1 table- spoonful of powdered cinnam
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