Cake, Currant

Name: Cake, Currant
Ingredients: 2lb. of good clarified dripping or marrow fat; 21b. of Demerara sugar; 4lb. of currants; 71b. of flour; 3oz. of baking powder; a few drops of prepared turmeric

From Bread, cakes, and biscuits, 1902

Makes an excellent nursery or school cake.

Presented as published in 1902. 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

24593Calories

371 gProtein

3663 gCarbs

960 gFat

Full nutrition (33 nutrients)

Calories24593 kcal

Protein371 g

Carbohydrates3663 g

Fiber0.2 g

Sugars900 g

Total Fat960 g

Saturated Fat267 g

Monounsaturated Fat390 g

Polyunsaturated Fat213 g

Cholesterol925 mg

Sodium9142 mg

Potassium10441 mg

Calcium6711 mg

Iron219 mg

Magnesium1324 mg

Phosphorus6371 mg

Zinc28 mg

Copper6.6 mg

Manganese29 mg

Vitamin D44 mcg

Vitamin C3284 mg

Vitamin A218 mcg

Vitamin E44 mg

Vitamin K0 mcg

Vitamin B63.3 mg

Vitamin B120 mcg

Thiamin (B1)31 mg

Riboflavin (B2)15 mg

Niacin (B3)219 mg

Folate5080 mcg

Choline1107 mg

Caffeine0 mg

Water1806 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.

Cake, Currant. — 2lb. of good clarified dripping or marrow fat, 21b. of Demerara sugar, 4lb. of currants, 71b. of flour, 3oz. of baking powder, and a few drops of prepared turmeric

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