vegetarianpescatariansoy-freefish-freeshellfish-free
Fruit Cake
From Royal Victoria cook book, 1900
Serves 13
Mrs. JAMES Hoae
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
763Calories
17 gProtein
149 gCarbs
20 gFat
Full nutrition (35 nutrients)
Calories763 kcal
Protein17 g
Carbohydrates149 g
Fiber9.9 g
Sugars75 g
Total Fat20 g
Saturated Fat1.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol106 mg
Sodium206 mg
Potassium1306 mg
Calcium296 mg
Iron7.4 mg
Magnesium129 mg
Phosphorus364 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0.5 mcg
Vitamin C187 mg
Vitamin A49 mcg
Vitamin E5.8 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.4 mg
Folate114 mcg
Choline90 mg
Caffeine0 mg
Alcohol5.7 g
Water159 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 55. The excerpt below is the record exactly as published.
FRUIT CAKE—Two and a quarter pounds raisins half seedless, 2} pounds currants, } pound mixed peel, ? pound chopped figs, # pound chopped dates, # pound blanch- ed almonds, 14 pounds brown sugar, 14 pounds butter, 1} pounds flour, 14 dozen eggs, 14 teaspoons cloves, cinnamon and nutmeg, | grated lemon, 4 teaspoons baking powder, 1 glass brandy
Cook this with the app: pantry check, scaling, and the assistant.