Fruit Cake

Name: Fruit Cake
Ingredients: 2 pounds raisins; 2 pounds currants; 1 pound brown sugar; 3/8 pound citron; 4 level teaspoons baking powder; 1/2 pound butter; 3 eggs; 1/4 cup molasses; 1 cup milk; 7 1/4 cups flour; 4 nutmeg grated; 1/8 teaspoon allspice

From The Central cook book, 1924

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

9304Calories

173 gProtein

2173 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories9304 kcal

Protein173 g

Carbohydrates2173 g

Fiber41 g

Sugars1167 g

Total Fat227 g

Saturated Fat11 g

Monounsaturated Fat8 g

Polyunsaturated Fat5.3 g

Omega-30.2 g

Cholesterol1118 mg

Sodium2671 mg

Potassium14595 mg

Calcium3418 mg

Iron99 mg

Magnesium1294 mg

Phosphorus3486 mg

Zinc16 mg

Copper5.8 mg

Manganese15 mg

Vitamin D5.3 mcg

Vitamin C1663 mg

Vitamin A427 mcg

Vitamin E12 mg

Vitamin K32 mcg

Vitamin B64.5 mg

Vitamin B122.7 mcg

Thiamin (B1)11 mg

Riboflavin (B2)6.8 mg

Niacin (B3)75 mg

Folate1626 mcg

Choline618 mg

Caffeine0 mg

Water1389 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 34. The excerpt below is the record exactly as published.

Fruit Cake 2 pounds raisins. 2 pounds currants. 1 pound brown sugar. 3/8 pound citron. 4 level teaspoons baking powder. YY pound butter. 3 eggs. 44 cup molasses. 1 cup milk. 7 4 cups flour. 4 nutmeg grated, Bee Brand. ¥ teaspoon allspice, B

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