Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariangluten-free

Frozen Fruit Cake

Name: Frozen Fruit Cake
Yield: 5 servings
Ingredients: 1 cup white raisins; 1 cup macaroons; 1 cup chopped pecans; 1 pt. whipped cream; 1 cup lady fingers; 1 pt. boiled custard

From Atlanta women's club cook book, 1921

Serves 5

Mrs. Joel Chandler Harris, 'Wren's Nest,' Atlanta, Georgia

A modern interpretation · AI-generated from the original record

Ingredients

1 cup white raisins
1 cup macaroons
1 cup chopped pecans
1 pt. whipped cream
1 cup lady fingers
1 pt. boiled custard

Method

Break lady fingers and macaroons in large crumbs.
Put raisins in whole.
Cut nuts in quarters.
Whip the cream slightly.
Mix all together lightly with pint of boiled custard.
To freeze: Put mixture in mold (with hole in center).
Cover contents with waxed paper.
Put lid on mold.
Pack well.
Let it remain packed three-and-one-half hours.
When ready to serve, pour hot water over mold.
Slide on platter.
Pour glass of eggnog in hole in center.

Nutrition per serving

750Calories

15 gProtein

59 gCarbs

52 gFat

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 6. The excerpt below is the record exactly as published.

FROZEN FRUIT CAKE. 1 cup white raisins. 1 cup macaroons. 1 cup chopped pecans. 1 pt. whipped cream. 1 cup lady fingers. 1 pt. boiled custard

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