Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
606
Calories
13g
Protein
13g
Fat
108g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- two pounds of flour
- a pound of sugar to two pounds of flour
- a pound of butter
- three quarters of a pound of sugar to two pounds of flour
Directions
1
Choose the ripest cherries, and crush them in a pan, with some strawberries to improve the flavour, then let them remain five or six hours, and squeeze them through a linen cloth; put three quarters of a pound of sugar to two pounds of flour, and rub in half a pound of butter. Mix all lightly together ; let the paste stand for two hours, then roll it out and make it into cakes. A moderate oven is best for all fruit cakes.
By Frances Crawford ·
Recipe sourced from
internet_archive