vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Fruit Lozenges
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
403Calories
4 gProtein
71 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein4.4 g
Carbohydrates71 g
Fiber4.8 g
Sugars62 g
Total Fat13 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium420 mg
Calcium46 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate8.5 mcg
Choline3.8 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 30. The excerpt below is the record exactly as published.
FRUIT LOZENGES. Powdered sugar, 2 cups. English walnuts, 6. Egg white, 1. Currants, i/2 cup. Water. Raisins. Dates, 12. Citron. Figs, 4. Maraschino cherries. Cocoanut.
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