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Fruit Bread
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
419Calories
7 gProtein
65 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein6.7 g
Carbohydrates65 g
Fiber0.7 g
Sugars14 g
Total Fat16 g
Saturated Fat4.6 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Cholesterol14 mg
Sodium334 mg
Potassium180 mg
Calcium218 mg
Iron4 mg
Magnesium26 mg
Phosphorus150 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C56 mg
Vitamin A3.6 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate92 mcg
Choline18 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 77. The excerpt below is the record exactly as published.
FRUIT BREAD. — Take a pound of flour and mix in a dessert- spoonful of baking powder and a pinch of salt. Rub into this a quarter of a pound of beef dripping, and add a quarter of a pound of sugar and half a pound of currants, one ounce of finely-minced lemon peel, and the half of a grated nutmeg. Mix into a light dough, with new milk
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