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Yorkshire Fruit Loaves
From A calendar of dinners, with 615 recipes, 1913
Serves 12
Sufficient for two medium-sized loaves.
Presented as published in 1913. 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
533Calories
11 gProtein
98 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein11 g
Carbohydrates98 g
Fiber1.3 g
Sugars29 g
Total Fat13 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium219 mg
Potassium393 mg
Calcium83 mg
Iron4.9 mg
Magnesium37 mg
Phosphorus158 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C18 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate138 mcg
Choline9.7 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 60. The excerpt below is the record exactly as published.
Yorkshire Fruit Loaves 2 lbs. flour 1 cupful sultana raisins 34 cupful Crisco 1 cupful currants 1 teaspoonful salt ¥% cupful seeded raisins 2 cupfuls milk M2 cupful chopped candied 1 yeast cake citron peel 1 cupful sugar 1 teaspoonful powdered ginger 1 teaspoonful powdered mace
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