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Pound Fruit Cake

Name: Pound Fruit Cake
Yield: 15 servings
Ingredients: One pound each flour; brown sugar; citrouy raisins; raisins; currants; candied fruits (figs and dates); mixed nuts (shelled); butter; twelve eggs; one teaspoon each ground cloves; and cinnamon; one pint best brandy; one cup molasses

From The new practical housekeeping, 1890

Serves 15

Presented as published in 1890. 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

807Calories

15 gProtein

131 gCarbs

44 gFat

Full nutrition (35 nutrients)

Calories807 kcal

Protein15 g

Carbohydrates131 g

Fiber4.1 g

Sugars92 g

Total Fat44 g

Saturated Fat3.5 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol220 mg

Sodium159 mg

Potassium1023 mg

Calcium186 mg

Iron6.3 mg

Magnesium173 mg

Phosphorus307 mg

Zinc2.4 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0.8 mcg

Vitamin C56 mg

Vitamin A68 mcg

Vitamin E3.1 mg

Vitamin K1.5 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.2 mg

Folate100 mcg

Choline125 mg

Caffeine0 mg

Alcohol9.9 g

Water99 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 53. The excerpt below is the record exactly as published.

Pound Fruit Cake. — One pound each flour, brown sugar, citrouy raisins,* currants, candied fruits (figs and dates) mixed nuts, (shelled), butter, twelve eggs, one teaspoon each ground cloves and cinnamon, one pint best brandy, one cup molasses

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