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White Fruit Cake
From How we cook in Tennessee .., 1906
Serves 16
Presented as published in 1906. 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
823Calories
26 gProtein
67 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein26 g
Carbohydrates67 g
Fiber8.9 g
Sugars31 g
Total Fat71 g
Saturated Fat5.5 g
Monounsaturated Fat23 g
Polyunsaturated Fat22 g
Omega-30 g
Cholesterol236 mg
Sodium163 mg
Potassium652 mg
Calcium269 mg
Iron5.4 mg
Magnesium208 mg
Phosphorus529 mg
Zinc3.4 mg
Copper1 mg
Manganese2.4 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E15 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)4.4 mg
Folate94 mcg
Choline177 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 85. The excerpt below is the record exactly as published.
White Fruit Cake. — Whites of sixteen eggs, one pound sugar, one pound dainty flour, three-quarters pound butter, three level teaspoons of baking powder, two pounds citron (some sliced — some chopped), two pounds blanched almonds, two pounds grated cocoanut, one pound English walnuts, one tablespoon of mace, one tablespoon of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.