Frosting for Fruit Cake
From Machias Cook Book, 1899
None
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
1412Calories
15 gProtein
351 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1412 kcal
Protein15 g
Carbohydrates351 g
Fiber7.5 g
Sugars281 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium1701 mg
Calcium116 mg
Iron3.4 mg
Magnesium93 mg
Phosphorus306 mg
Zinc1 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A48 mcg
Vitamin E0.2 mg
Vitamin K8.6 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.8 mg
Folate89 mcg
Choline16 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 9. The excerpt below is the record exactly as published.
I cup sugar, mix this all together and cook on stove ; after taken from the stOve add ^ lb. chopped walnuts then spread between the layers. Hattie Gardner. TU^m FRUITTI CAKE. Y2 cup butter, 2 cups sugar, ^ cup milk, 8 eggs, (whites), i CAKE. 25 teaspoon ful cream tartar, J^ teaspoonful soda, 2j^ cups flour. Bake in layers. FROSTING FOR ABOVE. I cup sugar, 3 tablespoonfuls water, boil 7 minutes. White of i egg beaten stiff, pour the boiled sugar over the egg in a fine stream, beating all the time, when stiff add fruit in the following quantities : yi cup raisins, J^ cup figs, J/^ cup nuts
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