vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Frozen Fruit Cake
From Atlanta women's club cook book, 1921
Serves 5
Mrs. Joel Chandler Harris, 'Wren's Nest,' Atlanta, Georgia
Presented as published in 1921. 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
750Calories
15 gProtein
59 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories750 kcal
Protein15 g
Carbohydrates59 g
Fiber3 g
Sugars32 g
Total Fat52 g
Saturated Fat23 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.2 g
Cholesterol223 mg
Sodium177 mg
Potassium451 mg
Calcium242 mg
Iron2.1 mg
Magnesium58 mg
Phosphorus333 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A275 mcg
Vitamin E0.9 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate35 mcg
Choline18 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 6. The excerpt below is the record exactly as published.
FROZEN FRUIT CAKE. 1 cup white raisins. 1 cup macaroons. 1 cup chopped pecans. 1 pt. whipped cream. 1 cup lady fingers. 1 pt. boiled custard
Cook this with the app: pantry check, scaling, and the assistant.