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Fruit and Nut Loaf
From Lessons in cooking through preparation of meals, 1912
Serves 8
Different combinations of fruit and nuts may be used.
Presented as published in 1912. 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
192Calories
1 gProtein
35 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories192 kcal
Protein1.1 g
Carbohydrates35 g
Fiber0.8 g
Sugars31 g
Total Fat5.5 g
Saturated Fat0.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium3.5 mg
Potassium98 mg
Calcium11 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.1 mcg
Choline1.5 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 66. The excerpt below is the record exactly as published.
Fruit and Nut Loaf Into 2 c Plain or Maple Fondant work % c each chopped pecans, candied pineapple, and cherries
Cook this with the app: pantry check, scaling, and the assistant.