Washington Fruit Pound Cake

Name: Washington Fruit Pound Cake
Ingredients: 1 recipe for Holiday Pound Cake; 14 cup preserved ginger, cube; 34 cup candied cherries, sliced

From Royal cook book, 1930

Presented as published in 1930. 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

645Calories

8 gProtein

142 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories645 kcal

Protein7.6 g

Carbohydrates142 g

Fiber11 g

Sugars81 g

Total Fat8.1 g

Saturated Fat3.1 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol17 mg

Sodium233 mg

Potassium930 mg

Calcium110 mg

Iron13 mg

Magnesium145 mg

Phosphorus152 mg

Zinc2.5 mg

Copper0.4 mg

Manganese21 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A13 mcg

Vitamin E0 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.6 mg

Folate19 mcg

Choline28 mg

Caffeine0 mg

Water30 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 26. The excerpt below is the record exactly as published.

Washington Fruit Pound Cake 1 recipe for Holiday Pound Cake 14 cup preserved ginger, cube 34 cup candied cherries, sliced

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