Frozen Fruit Cake

Name: Frozen Fruit Cake
Ingredients: 2 cups milk; 1 cup pecans; % cup sugar; 2 cups macaroons; % cup flour; ¥% |b. citron; 4 teaspoon salt; 1 cup raisins (white); 2 eggs; 1 cup whipped cream

From The Wilson cook book, 1941

Presented as published in 1941. 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

4304Calories

69 gProtein

526 gCarbs

224 gFat

Full nutrition (34 nutrients)

Calories4304 kcal

Protein69 g

Carbohydrates526 g

Fiber29 g

Sugars384 g

Total Fat224 g

Saturated Fat105 g

Monounsaturated Fat73 g

Polyunsaturated Fat34 g

Omega-30.1 g

Cholesterol608 mg

Sodium10357 mg

Potassium3457 mg

Calcium1106 mg

Iron14 mg

Magnesium378 mg

Phosphorus1628 mg

Zinc12 mg

Copper2.5 mg

Manganese3.8 mg

Vitamin D7.6 mcg

Vitamin C4.4 mg

Vitamin A756 mcg

Vitamin E3.5 mg

Vitamin K19 mcg

Vitamin B61.4 mg

Vitamin B124.2 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2 mg

Niacin (B3)8.1 mg

Folate172 mcg

Choline465 mg

Caffeine0 mg

Water718 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 49. The excerpt below is the record exactly as published.

Frozen Fruit Cake 2 cups milk 1 cup pecans % cup sugar 2 cups macaroons Y% cup flour ¥% |b. citron 4 teaspoon salt 1 cup raisins (white) 2 eggs 1 cup whipped cream

Cook this with the app: pantry check, scaling, and the assistant.