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Fruit Loaf

Name: Fruit Loaf
Yield: 9 servings
Ingredients: a pound of currants; three pounds of raisins; three-quarters of a pound of citron; a quarter of a pound of candied orange peel; the beaten whites of the ten eggs; a pound of flour

From The home cook book, 1905

Serves 9

Presented as published in 1905. 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

788Calories

18 gProtein

177 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories788 kcal

Protein18 g

Carbohydrates177 g

Fiber7 g

Sugars109 g

Total Fat6.6 g

Saturated Fat1.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol207 mg

Sodium133 mg

Potassium1439 mg

Calcium164 mg

Iron7.3 mg

Magnesium87 mg

Phosphorus343 mg

Zinc1.8 mg

Copper0.6 mg

Manganese1 mg

Vitamin D1.1 mcg

Vitamin C95 mg

Vitamin A95 mcg

Vitamin E1.3 mg

Vitamin K5.5 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.7 mg

Folate114 mcg

Choline180 mg

Caffeine0 mg

Water114 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 169. The excerpt below is the record exactly as published.

a pound of currants which you have well washed and dried, three pounds of raisins which you have seeded, three-quarters of a pound of citron which you have shredded, and a quarter of a pound of candied orange peel. Fold in the beaten whites of the ten eggs, stir in a pound of flour

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