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Fruit Jumbles

Name: Fruit Jumbles
Yield: 24 servings
Ingredients: One and a half cups brown sugar; butter size of an egg; three eggs; one teaspoon vanilla; one pound chopped dates; one cup chopped walnuts; one small teaspoon soda sifted in with flour; three cups flour

From The Toronto Cook Book, 1915

Serves 24

Presented as published in 1915. 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

213Calories

4 gProtein

40 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories213 kcal

Protein4 g

Carbohydrates40 g

Fiber1.8 g

Sugars25 g

Total Fat4.7 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol31 mg

Sodium16 mg

Potassium197 mg

Calcium31 mg

Iron1.4 mg

Magnesium22 mg

Phosphorus64 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0.1 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate33 mcg

Choline26 mg

Caffeine0 mg

Water12 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 52. The excerpt below is the record exactly as published.

Fruit Jumbles One and a half cups brown sugar, butter size of an egg, three eggs, one teaspoon vanilla, one pound chopped dates, one cup chopped walnuts, one small teaspoon soda sifted in with flour, three cups flour

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