Fruit Cake

Name: Fruit Cake
Ingredients: Make a sponge of one pint warm cream; half cup compressed yeast dissolved in a little cream; half cup sugar; two and one-half cups flour; add another half cup of sugar; half cup cream; one cup warm flour; one cup seeded raisins; one-fourth cup citron; one cup currants; two eggs; about one and one-third cups flour

From Healthful cookery, 1904

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

5708Calories

90 gProtein

870 gCarbs

221 gFat

Full nutrition (33 nutrients)

Calories5708 kcal

Protein90 g

Carbohydrates870 g

Fiber19 g

Sugars201 g

Total Fat221 g

Saturated Fat120 g

Monounsaturated Fat44 g

Polyunsaturated Fat0.5 g

Cholesterol603 mg

Sodium212 mg

Potassium3765 mg

Calcium604 mg

Iron43 mg

Magnesium311 mg

Phosphorus1446 mg

Zinc14 mg

Copper1.7 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C213 mg

Vitamin A13 mcg

Vitamin E1.1 mg

Vitamin K14 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)7.5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)53 mg

Folate1560 mcg

Choline24 mg

Caffeine0 mg

Water574 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 80. The excerpt below is the record exactly as published.

Fruit Cake. — Make a sponge of one pint warm cream, half cup compressed yeast dissolved in a little cream, half cup sugar, two and one-half cups flour. Beat together, and let rise until light. When light, add another half cup of sugar, half cup cream, and one cup warm flour; beat well, and set away to rise again. When well risen, add one cup seeded raisins, one-fourth cup citron, one cup currants, two eggs, and about one and one-third cups flour

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