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Light Fruit Cake

Name: Light Fruit Cake
Yield: 20 servings
Ingredients: One and one-half cups butter; 2 cups sugar; 14 pints flour; 3 eggs; 2 teaspoons baking powder; 2 cups stoned raisins; 1 cup currants; $ cup chopped citron peel; 4 cup chopped lemon peel; 4 cup shredded almonds; 20 drops bitter almonds; 20 drops vanilla; 1 cup milk

From Royal Victoria cook book, 1900

Serves 20

Presented as published in 1900. 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

930Calories

26 gProtein

165 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories930 kcal

Protein26 g

Carbohydrates165 g

Fiber4.2 g

Sugars23 g

Total Fat32 g

Saturated Fat1.4 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol39 mg

Sodium58 mg

Potassium528 mg

Calcium167 mg

Iron11 mg

Magnesium136 mg

Phosphorus371 mg

Zinc2.3 mg

Copper0.6 mg

Manganese2 mg

Vitamin D0.1 mcg

Vitamin C14 mg

Vitamin A4.6 mcg

Vitamin E8.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate296 mcg

Choline19 mg

Caffeine0 mg

Water46 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 49. The excerpt below is the record exactly as published.

LIGHT FRUIT CAKE.—One and one-half cups but- ter, 2 cups sugar, 14 pints flour, 3 eggs, 2 teaspoons baking powder, 2 cups stoned raisins, 1 cup currants, $ cup chop- ped citron peel, 4 cup chopped lemon peel, 4 cup shredded almonds, 20 drops bitter almonds, 20 drops vanilla, 1 cup milk

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