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White Fruit Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
This cake can be made with other fruits as well.
Presented as published in 1907. 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
693Calories
13 gProtein
138 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein13 g
Carbohydrates138 g
Fiber8.3 g
Sugars91 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol0 mg
Sodium73 mg
Potassium1263 mg
Calcium179 mg
Iron3.5 mg
Magnesium139 mg
Phosphorus308 mg
Zinc1.6 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A202 mcg
Vitamin E12 mg
Vitamin K5.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate44 mcg
Choline41 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 37. The excerpt below is the record exactly as published.
WHITE FRUIT CAKES. Add to No. 240 three pounds of mixed fruit, consisting of two pounds of sultanas, a half pound of blanched and shredded almonds, a half pound of citron and orange peel; also add four ounces more flour
Cook this with the app: pantry check, scaling, and the assistant.