Fruit Cake
From McDougall's cookery book, 1950
Presented as published in 1950. 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
2249Calories
38 gProtein
287 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories2249 kcal
Protein38 g
Carbohydrates287 g
Fiber6.1 g
Sugars119 g
Total Fat106 g
Saturated Fat21 g
Monounsaturated Fat46 g
Polyunsaturated Fat33 g
Omega-30 g
Cholesterol384 mg
Sodium3494 mg
Potassium587 mg
Calcium947 mg
Iron12 mg
Magnesium68 mg
Phosphorus1652 mg
Zinc3.1 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D2.9 mcg
Vitamin C0.1 mg
Vitamin A1120 mcg
Vitamin E19 mg
Vitamin K105 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate493 mcg
Choline349 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 6. The excerpt below is the record exactly as published.
ozs. Margarine. 3 Eggs. 1 tablespoonful warmed Syrup. 1 tablespoonful Gravy Browning. 6 tablespoonfuls Milk. 13/4 Ib. Mixed Dried Fruit. Prepare by Method 2 (see page 4). Bake in a lined 8-inch cake tin for 3 hrs, or 9-inch tin for 2} hrs. Regulo Mark 4 for 1 hour. 360° Fahr. Middle of oven Regulo Mark 1 for 2 hrs. or 134 hrs. for nine-inch cake. 290° Fahr. aes 2h 2S ae ee oe FRUIT CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine. 4 ozs. Sugar. 2 Eggs. 9 ozs. Fruit. Grated Orange and Lemon Rind when available. 1/g pint Milk
Cook this with the app: pantry check, scaling, and the assistant.