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Plain Fruit Cake (2)
From The white ribbon cook book, 1894
Serves 10
Proceed to test as above.
Presented as published in 1894. 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
532Calories
8 gProtein
102 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein8 g
Carbohydrates102 g
Fiber3.4 g
Sugars57 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol14 mg
Sodium122 mg
Potassium609 mg
Calcium137 mg
Iron3.9 mg
Magnesium40 mg
Phosphorus160 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C5.2 mg
Vitamin A7.9 mcg
Vitamin E0.4 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate76 mcg
Choline26 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 76. The excerpt below is the record exactly as published.
Plain Fruit Cake (2)— One lb. flour, i^ lb. raisins, 4 oz. dripping, 4 oz. white sugar, 1 tea- cup milk, 1 egg, 2 teaspoonfuls baking-powder, a little salt, 1 Oz. lemon peel
Cook this with the app: pantry check, scaling, and the assistant.