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Fruit Cake

Name: Fruit Cake
Yield: 24 servings
Ingredients: Three cups of sugar; five of flour; two of milk; two of butter, or lard; seven eggs; three teaspoonfuls baking powder; one of salt; one pound raisins; one-half pound citron, or candied lemon; one-half pound of English currants or figs; spices

From The household (of the Detroit free press), 1886

Serves 24

Presented as published in 1886. 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

454Calories

6 gProtein

64 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories454 kcal

Protein6.1 g

Carbohydrates64 g

Fiber1.4 g

Sugars40 g

Total Fat21 g

Saturated Fat7.9 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol74 mg

Sodium190 mg

Potassium262 mg

Calcium89 mg

Iron2.2 mg

Magnesium21 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C5.6 mg

Vitamin A31 mcg

Vitamin E0.3 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate51 mcg

Choline58 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 363. The excerpt below is the record exactly as published.

FRUIT CAKE. Three cups of sugar, five of flour, two of milk, two of butter, or lard, seven eggs, three teaspoonfuls baking powder, one of salt, one pound raisins, one-half pound citron, or candied lemon, one-half pound of English currants or figs ; spices

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