Fruit Cake

Name: Fruit Cake
Ingredients: 3lb. of washed and dried currants; not quite 31b. of fine flour; loz. of mixed spice; a glass of brandy

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

6400Calories

168 gProtein

1271 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories6400 kcal

Protein168 g

Carbohydrates1271 g

Fiber2.1 g

Sugars1.1 g

Total Fat28 g

Saturated Fat1.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.5 g

Cholesterol0 mg

Sodium64 mg

Potassium6331 mg

Calcium1104 mg

Iron100 mg

Magnesium709 mg

Phosphorus2298 mg

Zinc14 mg

Copper3.4 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C2466 mg

Vitamin A165 mcg

Vitamin E14 mg

Vitamin K4 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)13 mg

Riboflavin (B2)6.7 mg

Niacin (B3)96 mg

Folate2181 mcg

Choline2.9 mg

Caffeine0 mg

Alcohol74 g

Water1399 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 74. The excerpt below is the record exactly as published.

l washed and dried currants, 3lb. of cai-efully stoned x’aisixxs, not quite 31b. of fine floui1, previously sifted with loz. of mixed spice, and lastly a glass of brandy

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