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Plain Fruit Cake (2)
From The Ideal cook book, 1899
Serves 10
Proceed to test if done, as above.
Presented as published in 1899. 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
403Calories
7 gProtein
66 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein7.2 g
Carbohydrates66 g
Fiber1.3 g
Sugars27 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol33 mg
Sodium117 mg
Potassium279 mg
Calcium112 mg
Iron3.2 mg
Magnesium24 mg
Phosphorus125 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C4.2 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate76 mcg
Choline36 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 87. The excerpt below is the record exactly as published.
1 egg. Mince the apples and soak over night; now let them simmer with the syrup for two hours. Mix other ingredients. BREAD AND CAKES. 1b] as you would for any cake. Add apples and syrup when cool. Bake in tins, the oven must not be too hot. Should take half an hour. 517. Plain Fruit Cake (2)—Ingredients—1 lb. of flour, % Ib. of raisins, 4 0z. of dripping, 4 oz. of white sugar, a teacupful of milk, I egg, 2 teaspoonfuls of baking powder, a little salt, 1 oz. of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.