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Graham Fruit Cake
From The Rural cook book, 1907
Serves 10
Ensure raisins and citron are slightly floured.
Presented as published in 1907. 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
512Calories
8 gProtein
116 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein8.2 g
Carbohydrates116 g
Fiber1 g
Sugars67 g
Total Fat2.7 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol5.8 mg
Sodium269 mg
Potassium653 mg
Calcium149 mg
Iron5.1 mg
Magnesium104 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate103 mcg
Choline16 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 74. The excerpt below is the record exactly as published.
Graham Fruit Cake.— Sift three cups of sifted graham flour, two cups of while flour, one teaspoon each of clove, allspice, soda and salt and THE RURAL COOK BOOK. SH Iwo teaspoons of cinnamon. To two cups of sugar add one cup of tho- lasses and two cups of milk
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