Fruit Mixture
From Efficiency in home-making and first-aid to good cooking, 1915
Very good.
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
1928Calories
10 gProtein
243 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1928 kcal
Protein9.6 g
Carbohydrates243 g
Fiber23 g
Sugars127 g
Total Fat110 g
Saturated Fat60 g
Monounsaturated Fat36 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol77 mg
Sodium1612 mg
Potassium2632 mg
Calcium222 mg
Iron5 mg
Magnesium108 mg
Phosphorus290 mg
Zinc1.8 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A4275 mcg
Vitamin E5.3 mg
Vitamin K75 mcg
Vitamin B61 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate104 mcg
Choline53 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 76. The excerpt below is the record exactly as published.
quart of carrots and add j4 pound seeded raisins. to them y pound of citron. % cup of sugar. y2 teaspoonful of salt and %. pound of suet chopped cinnamon. fine. A little nutmeg and clove
Cook this with the app: pantry check, scaling, and the assistant.