vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Fruit and Nut Filling
From Atlanta women's club cook book, 1921
Serves 12
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
589Calories
2 gProtein
151 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein2.1 g
Carbohydrates151 g
Fiber1.3 g
Sugars148 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.3 mg
Potassium179 mg
Calcium20 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline2.8 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 13. The excerpt below is the record exactly as published.
fruit and nut filling and cover sides and top of cake with ice-cream frost- ing. FRUIT AND NUT FILLING. 8 cups sugar. 1 cup pecan meats. 1 cup water. 5 figs. Whites 3 eggs. 1 tbls. lemon juice. 1/2 doz. cherries. 1 cup raisins
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