Fruit cake is a baked good with a long history, being able to trace its origins back to versions made in Ancient Rome. The recipe we see here is fairly like current fruitcake recipes, however there are a few differences. Notably this fruit cake does not have fruit soaked in any liquor and is not sprayed or basted with any liquor during or after cooking. It is important to remember that this book was written during prohibition in the United States, easily explaining why this crucial ingredient is missing.  Another interesting ingredient is the utilization of coffee. Cream of tartar is a leavening agent that requires an acid to react and provide the chemical leavening, in this recipe coffee is used as the source of acid. In modern recipes, baking powder would be used. This contains cream of tartar and the acid required to produce the leavening.  

Matzo balls are traditionally eaten during a Shabbat dinner as the first course. The dumplings are made, then simmered in a chicken soup, and served in it. The soup is believed to be able to heal any sickness. Much like how chicken noodle soup is traditionally given to sick individuals to make them feel better. The main variation from a modern-day is the lack of club soda, most likely used to provide some leavening. Considering all recipes in Tempting Kosher Dishes is meant to be Passover safe, leavening would be forbidden.  Overall however, the dish remains relatively the same, going to show how much a “sacred” recipe can be protected from change over time.