Fruit Cake

Name: Fruit Cake
Ingredients: 3 cups brown sugar; 1 cup butter; 6 eggs; 2 nutmegs; 1/4 oz. mace; 1/2 lb. citron; 2 lb. raisins; 2 lb. currants; 7 cups flour

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

9468Calories

177 gProtein

2191 gCarbs

225 gFat

Full nutrition (34 nutrients)

Calories9468 kcal

Protein177 g

Carbohydrates2191 g

Fiber42 g

Sugars1233 g

Total Fat225 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat8.1 g

Omega-30.2 g

Cholesterol1620 mg

Sodium910 mg

Potassium12230 mg

Calcium1992 mg

Iron91 mg

Magnesium889 mg

Phosphorus3041 mg

Zinc16 mg

Copper5.3 mg

Manganese12 mg

Vitamin D6 mcg

Vitamin C1664 mg

Vitamin A592 mcg

Vitamin E13 mg

Vitamin K33 mcg

Vitamin B63.5 mg

Vitamin B122.7 mcg

Thiamin (B1)9.8 mg

Riboflavin (B2)6.9 mg

Niacin (B3)70 mg

Folate1603 mcg

Choline998 mg

Caffeine0 mg

Water1246 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 40. The excerpt below is the record exactly as published.

FRUIT CAKE. Mrs. Sarah R. Springer. 3 cups brown sugar. 1 cup lar . 6 eggs. 2 nutmegs. 1/4 oz. mace. 1/^ lb. citron. 2 lb. raisins. 2 lb. currants. 7 cups flour. FRUIT CAKE. Mrs. W. F. Wayne. 1 cup N. O. molasses. 1 cup sweet milk. 5 'ps sifted flour. 1 lb. currants. 1 lb. raisins. 1/4 lb .citron. 1 cup butter

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