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Fruit Bread

Name: Fruit Bread
Yield: 13 servings
Ingredients: Raisins, 2 pounds; English walnuts, y2 pound; Currants, 1 pound; Hickory nuts, i/2 pound; Brown sugar, 1 pound; Cinnamon, 1 tablespoon; Prunes, 1 pound; Cloves, 1 tablespoon; Dried apples, 1 pound; Sweet anise, 2 tablespoons; Dried pears, 1 pound; Lemon, 1; Citron, y± pound; Flour.; Almonds, 14 pound; Yeast, 1 cake

From Mary Jane's cook book, 1916

Serves 13

Presented as published in 1916. 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

840Calories

12 gProtein

148 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein12 g

Carbohydrates148 g

Fiber13 g

Sugars93 g

Total Fat29 g

Saturated Fat2.8 g

Monounsaturated Fat10 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol0 mg

Sodium40 mg

Potassium1306 mg

Calcium173 mg

Iron4.2 mg

Magnesium139 mg

Phosphorus309 mg

Zinc2.3 mg

Copper0.8 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C71 mg

Vitamin A20 mcg

Vitamin E0.7 mg

Vitamin K24 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.1 mg

Folate61 mcg

Choline13 mg

Caffeine0 mg

Water108 g

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 7. The excerpt below is the record exactly as published.

FRUIT BREAD. Raisins, 2 pounds. English walnuts, y2 pound. Currants, 1 pound. Hickory nuts, i/2 pound. Brown sugar, 1 pound. Cinnamon, 1 tablespoon. Prunes, 1 pound. Cloves, 1 tablespoon. Dried apples, 1 pound. Sweet anise, 2 tablespoons. Dried pears, 1 pound. Lemon, 1. Citron, y± pound. Flour. Almonds, 14 pound. Yeast, 1 cake

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