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White Fruit Cake

Name: White Fruit Cake
Yield: 20 servings
Ingredients: one cup of butter; two cups of sugar; one cup of sweet milk; two and one-half cups of flour; whites of seven eggs; two teaspoonfuls of baking powder; one pound of seeded raisins; one pound of figs; one pound of dates; one pound of blanched almonds; one-fourth pound of citron

From The New century cook book, 1899

Serves 20

Presented as published in 1899. 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

439Calories

10 gProtein

76 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories439 kcal

Protein10 g

Carbohydrates76 g

Fiber6.9 g

Sugars39 g

Total Fat22 g

Saturated Fat1.5 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol90 mg

Sodium81 mg

Potassium603 mg

Calcium125 mg

Iron3 mg

Magnesium88 mg

Phosphorus207 mg

Zinc1.2 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0.4 mcg

Vitamin C1.8 mg

Vitamin A30 mcg

Vitamin E6 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.5 mg

Folate50 mcg

Choline66 mg

Caffeine0 mg

Water44 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The New century cook book (1899), page 71. The excerpt below is the record exactly as published.

White Fruit Cake. One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, whites of seven eggs, two teaspoonfuls of baking powder, one pound of seeded raisins, one pound of figs, dates, blanched almonds, and one-fourth pound of citron

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