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Simple Fruit Cake
From Boston Cooking-School cook book, 1896
Serves 10
Presented as published in 1896. 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
345Calories
4 gProtein
86 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein3.6 g
Carbohydrates86 g
Fiber3.5 g
Sugars32 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium325 mg
Potassium654 mg
Calcium162 mg
Iron3.5 mg
Magnesium62 mg
Phosphorus103 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate37 mcg
Choline2.7 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 275. The excerpt below is the record exactly as published.
SIMPLE FRUIT CAKE 1 cup sugar V% teaspoon salt % cup molasses 1 teaspoon cinnamon 34 cup milk Allspice Y cup coffee infusion Clove 1 11% cups entire wheat flour Mace 74 teaspoon each 4% cup white flour Grated nutmeg 4 teaspoons baking powder 1 pound seeded raisins, cut in pieces
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