Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
907
Calories
28g
Protein
27g
Fat
137g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three cups sugar
- two cups butter
- one cup milk
- four cups flour
- three teaspoonfuls breadmaker's baking powder
- half pound currants well washed
- a pound of raisins seeded
- a handful of citron sliced fine
- five eggs
- nutmeg
Directions
1
Three cups sugar, two cups butter, five eggs, one cup milk, four cups flour, three teaspoonfuls Breadmaker’s Baking Powder. Mix as usual and stir in at the last, a half pound currants well washed and dredged, one- quarter of a pound of raisins seeded and chopped fine, then floured, a handful of citron sliced fine, cinna- mon and nutmeg to taste. Fruit-cake takes longer to bake than plain, and the heat must be kept steady.
Recipe sourced from
internet_archive