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Fruit Cake
From The bride's cook book, 1915
Serves 8
Presented as published in 1915. 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
379Calories
3 gProtein
51 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein3.3 g
Carbohydrates51 g
Fiber2.5 g
Sugars44 g
Total Fat20 g
Saturated Fat3.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat9.9 g
Omega-30 g
Cholesterol0 mg
Sodium1232 mg
Potassium257 mg
Calcium37 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus87 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.3 mcg
Choline2.7 mg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 27. The excerpt below is the record exactly as published.
FRUIT CAKE Vz Cup Corn Syrup Vz Cup Sugar 1-3 Cup Shortening — 3 tablespoonfuls % Cup Sour Milk 1 Cup Raisins 1 Cup Walnuts 1 Teaspoon Soda 1 Teaspoon Cinnamon Vz Teaspoon Cloves Vz Teaspoon Nutmeg Pinch of Salt Barley Flour
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