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Fruit Cake
From The Cook County cook book, 1912
Serves 11
Submitted by Mrs. M. Kronenbitter, 1003 S. 6th Ave., Maywood, 111.
Presented as published in 1912. 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
792Calories
10 gProtein
192 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein9.9 g
Carbohydrates192 g
Fiber6.3 g
Sugars85 g
Total Fat18 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol80 mg
Sodium149 mg
Potassium1136 mg
Calcium192 mg
Iron7 mg
Magnesium92 mg
Phosphorus184 mg
Zinc0.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C42 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate103 mcg
Choline33 mg
Caffeine4.3 mg
Water66 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 373. The excerpt below is the record exactly as published.
FRUIT CAKE.— Cream together 1 cup of butter and 3 of brown sugar; add J/2 cup molasses, Y^ teaspoon of cloves, 2 of cinnamon, 1 of mace, 1 of nutmeg, ^ cup cold cofifee, Y2. cup jelly, 1 teaspoon of soda with 1 cup of sour milk, 2 teaspoons of baking powder sifted in 5 cups of flour. Flour well 4 cups of seeded rai- sins, 2 of currants, 1 of cut dates, adding ^ teaspoon of baking powder. Add 2 chopped apples and 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.