Fruit Cake a la Maria

Name: Fruit Cake a la Maria
Ingredients: Three eggs; four tablespoonfuls of powdered sugar; four tablespoonfuls of melted butter; four tablespoonfuls of flour; one teaspoon of Royal Baking Powder; one teaspoon of lemon extract; two cups of fruit

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Turn out, split in two, put the top part on the baking sheet, turning the cut side up, and spread it heavily with the fruit.

Presented as published in 1924. 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

858Calories

23 gProtein

60 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories858 kcal

Protein23 g

Carbohydrates60 g

Fiber0 g

Sugars34 g

Total Fat58 g

Saturated Fat32 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.5 g

Omega-30.2 g

Cholesterol674 mg

Sodium571 mg

Potassium270 mg

Calcium430 mg

Iron4.9 mg

Magnesium30 mg

Phosphorus784 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A608 mcg

Vitamin E2.8 mg

Vitamin K4.2 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.3 mg

Folate122 mcg

Choline451 mg

Caffeine0 mg

Water129 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 113. The excerpt below is the record exactly as published.

Fruit Cake a la Maria Gateau aux Fruits £ la Marie Three eggs, four tablespoonfuls of powdered sugar, four table¬ spoonfuls of melted butter, four tablespoonfuls of flour, one tea¬ spoon of Royal Baking Powder, one teaspoon of lemon extract, and two cups of fruit

Cook this with the app: pantry check, scaling, and the assistant.