Fruit Cake

Name: Fruit Cake
Ingredients: I 11). flour; i lb. sugar; 6 oz. butter; ^ lb. almonds; I teaspoonful of baking powder; I lb. sultana raisins; I 11). currants; 11). orange peel; i teaspoon fill e.ssence of lemon; 4 1 teacupful of milk

From The St. Mungo cookery book, 1904

Submitted by Miss Jane T. Rankin, Glasgow.

Presented as published in 1904. 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

6701Calories

123 gProtein

1339 gCarbs

266 gFat

Full nutrition (34 nutrients)

Calories6701 kcal

Protein123 g

Carbohydrates1339 g

Fiber64 g

Sugars751 g

Total Fat266 g

Saturated Fat9.1 g

Monounsaturated Fat71 g

Polyunsaturated Fat27 g

Omega-30.1 g

Cholesterol398 mg

Sodium626 mg

Potassium7653 mg

Calcium1857 mg

Iron48 mg

Magnesium1029 mg

Phosphorus2534 mg

Zinc13 mg

Copper4.4 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C1146 mg

Vitamin A102 mcg

Vitamin E5.7 mg

Vitamin K16 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)3.3 mg

Niacin (B3)48 mg

Folate808 mcg

Choline51 mg

Caffeine0 mg

Water692 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 58. The excerpt below is the record exactly as published.

FRUIT CAKE. I 11). flour, i lb. sugar. 6 oz. butter. ^ lb. almonds. I teaspoonful of baking powder. I lb. sultana raisins. I 11). currants. 11). orange peel. i teaspoon fill e.ssence of lemon. 4 1 teacupful of milk

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