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Fruit Cake
From The Times cook book, no. 2, 1905
Serves 12
Presented as published in 1905. 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
470Calories
10 gProtein
69 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein9.6 g
Carbohydrates69 g
Fiber3.3 g
Sugars12 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0 g
Cholesterol50 mg
Sodium19 mg
Potassium352 mg
Calcium48 mg
Iron3.5 mg
Magnesium28 mg
Phosphorus141 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate236 mcg
Choline2.7 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 74. The excerpt below is the record exactly as published.
FRUIT CAKE. Mrs. T. H. Sul- livan, San Jacinto, Cal.— Make a sponge of one pint of thin cream, which has been scalded and cooled to luke warm; one gill of liquid yeast, or one-half cake of compressed yeast dissolved in a gill of cream; one-half cupful of sugar and two and one-half cups flour; beat all together thoroughly, and let rise until light; add another half cup sugar, half cup rather thick cream, which has been scalded and cooled, one cup warm flour, and after beating together, set away to rise again. When well risen, add one cup seeded raisins, one-fourth cup citron chopped fine, one-half cup seeded dates, two well beaten eggs and about one and one-third cup flour
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