Fruit Loaf

Name: Fruit Loaf
Ingredients: 1 cup flour; 2 teaspoons baking powder; 1 tablespoon sugar; J4 teaspoon salt; 1 tablespoon fat; Y cup cooked dried prunes, peaches or apples

From Camp cookery (Milam, for Boy Scouts), 1918

Pour over a little fruit juice.

Presented as published in 1918. 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

722Calories

14 gProtein

166 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories722 kcal

Protein14 g

Carbohydrates166 g

Fiber1.1 g

Sugars65 g

Total Fat1.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1590 mg

Potassium209 mg

Calcium558 mg

Iron8.1 mg

Magnesium39 mg

Phosphorus333 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.7 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline1.4 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 25. The excerpt below is the record exactly as published.

Fruit Loaf 1 cup flour 2 teaspoons baking powder 1 tablespoon sugar J4 teaspoon salt 1 tablespoon fat 86 Water enough to make dough to roll out. Y cup cooked dried prunes, peaches or apples

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