vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Economical Fruit Cake
From The Institute cook book, 1913
Serves 6
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
908Calories
11 gProtein
222 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories908 kcal
Protein11 g
Carbohydrates222 g
Fiber3.6 g
Sugars162 g
Total Fat17 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol73 mg
Sodium155 mg
Potassium1588 mg
Calcium288 mg
Iron8.3 mg
Magnesium187 mg
Phosphorus199 mg
Zinc1 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C1.7 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate110 mcg
Choline43 mg
Caffeine16 mg
Water80 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 114. The excerpt below is the record exactly as published.
ECONOMICAL FRUIT CAKE 1/2 cup butter 1 egg 2 cups brown sugar V2 teaspoon cinnamon 1 pound raisins 1/2 teaspoon cloves 1 pound currants Pinch of salt 14 pound citron 1 cup warm coffee 1 cup molasses 3 cups flotrr 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.