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Fruit Paste
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
323Calories
7 gProtein
45 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein6.7 g
Carbohydrates45 g
Fiber5.4 g
Sugars33 g
Total Fat15 g
Saturated Fat2.2 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium573 mg
Calcium70 mg
Iron2.2 mg
Magnesium103 mg
Phosphorus167 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A2.3 mcg
Vitamin E2.3 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate37 mcg
Choline5.1 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 77. The excerpt below is the record exactly as published.
FRUIT PASTE. One cup of raisins, 1 cup of dates, 1 cup of figs, 2 cups CANDIES 171 of mixed nuts, confectioners' sugar
Cook this with the app: pantry check, scaling, and the assistant.