Fruit Loaf

Name: Fruit Loaf
Ingredients: one pint of rich milk; one-fourth cup of yeast; a pint of flour; two cups of Zante currants; one cup of sugar; three cups of flour

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

4025Calories

93 gProtein

922 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories4025 kcal

Protein93 g

Carbohydrates922 g

Fiber23 g

Sugars380 g

Total Fat13 g

Saturated Fat0.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium157 mg

Potassium3450 mg

Calcium386 mg

Iron42 mg

Magnesium292 mg

Phosphorus1200 mg

Zinc8.6 mg

Copper2 mg

Manganese5.9 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A12 mcg

Vitamin E0.3 mg

Vitamin K9.7 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)10 mg

Riboflavin (B2)4.7 mg

Niacin (B3)62 mg

Folate1904 mcg

Choline42 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 23. The excerpt below is the record exactly as published.

Fruit Loaf. — Set a sponge with one pint of rich milk, one- fourth cup of yeast, and a pint of flour, over night. In the morning, add two cups of Zante currants, one cup of sugar, and three cups of flour

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