Fruit Cake

Name: Fruit Cake
Ingredients: One-half pound of butter; one-half pound of swansdown flour; one-half pound of sugar; one-half dozen eggs (beaten separately); Three pounds of raisins; three-fourths pound of blanched almonds (cut fine); one-half pound pecans cut fine; one-fourth of a nutmeg grated; one-half glass jelly; one-half tumbler of brandy; one-fourth pound of sweet chocolate; one-fourth pound citron cut fine; one cup of flour to flour fruit after it is cut fine

From Trinity cook book, 1925

—MRS. WALTER A. CARPENTER.

Presented as published in 1925. 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

11190Calories

219 gProtein

1883 gCarbs

569 gFat

Full nutrition (34 nutrients)

Calories11190 kcal

Protein219 g

Carbohydrates1883 g

Fiber121 g

Sugars1288 g

Total Fat569 g

Saturated Fat44 g

Monounsaturated Fat212 g

Polyunsaturated Fat101 g

Omega-30.3 g

Cholesterol1647 mg

Sodium896 mg

Potassium14689 mg

Calcium2203 mg

Iron70 mg

Magnesium1854 mg

Phosphorus4699 mg

Zinc32 mg

Copper11 mg

Manganese20 mg

Vitamin D6 mcg

Vitamin C45 mg

Vitamin A480 mcg

Vitamin E92 mg

Vitamin K60 mcg

Vitamin B64 mg

Vitamin B122.7 mcg

Thiamin (B1)6.9 mg

Riboflavin (B2)8.7 mg

Niacin (B3)50 mg

Folate943 mcg

Choline1230 mg

Caffeine11 mg

Water592 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 34. The excerpt below is the record exactly as published.

FRUIT CAKE One-half pound of butter, one-half pound of swansdown flour, one-half pound of sugar, one-half dozen eggs (beaten separately). Three pounds of raisins, three-fourths pound of blanched almonds (cut fine), one-half pound pecans cut fine, one-fourth of a nutmeg grated, one-half glass jelly, one-half tumbler of brandy, one-fourth pound of sweet chocolate, one-fourth pound citron cut fine, one tablespoonful each of cinnamon, cloves, allspice. Use one cup of flour to flour fruit after it is cut fine

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