vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Uncooked Fruit Cake No. 2
From Atlanta women's club cook book, 1921
Serves 8
Presented as published in 1921. 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
802Calories
16 gProtein
189 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein16 g
Carbohydrates189 g
Fiber8.7 g
Sugars82 g
Total Fat3 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium2240 mg
Calcium131 mg
Iron4.5 mg
Magnesium128 mg
Phosphorus437 mg
Zinc1.4 mg
Copper1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C139 mg
Vitamin A73 mcg
Vitamin E0.7 mg
Vitamin K6.2 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate137 mcg
Choline13 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 59. The excerpt below is the record exactly as published.
UNCOOKED FRUIT CAKE NO. 2. 1 lb. raisins. 1 lb. currants. 1 lb. dates. 2 lbs. nuts, (shelled). 1 lb. figs
Cook this with the app: pantry check, scaling, and the assistant.