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Orange Fruit Cake
From Fruit recipes, 1907
Serves 18
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
323Calories
4 gProtein
55 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein4.2 g
Carbohydrates55 g
Fiber0.5 g
Sugars26 g
Total Fat10 g
Saturated Fat2.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol31 mg
Sodium206 mg
Potassium78 mg
Calcium48 mg
Iron2 mg
Magnesium10 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C3.1 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate53 mcg
Choline28 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 91. The excerpt below is the record exactly as published.
ORANGE FRUIT CAKE For three loaves take two cups each of orange marma- lade and chopped, steamed prunes or raisins (or instead of two cups of prunes use one cup chopped nuts and one of currants or raisins or prunes); three-fourths cup of shortening; one scant cup of sugar; three eggs, four cups of flour; a teaspoon each of salt and nutmeg; two of baking-powder, and a half-teaspoon each of cloves
Cook this with the app: pantry check, scaling, and the assistant.