Cake, Plain Luncheon

Name: Cake, Plain Luncheon
Ingredients: three cups of patent flour; two ounces of butter; one cup of sugar; half a cup of currants; an egg well beaten; a little milk

From The handy dictionary of cookery, 1890

Bake in a tin about three inches deep.

Presented as published in 1890. 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

2258Calories

48 gProtein

500 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories2258 kcal

Protein48 g

Carbohydrates500 g

Fiber0 g

Sugars201 g

Total Fat57 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol319 mg

Sodium87 mg

Potassium776 mg

Calcium140 mg

Iron23 mg

Magnesium121 mg

Phosphorus549 mg

Zinc3.6 mg

Copper0.7 mg

Manganese3 mg

Vitamin D1 mcg

Vitamin C101 mg

Vitamin A87 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)26 mg

Folate625 mcg

Choline147 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 24. The excerpt below is the record exactly as published.

Cake, Plain Luncheon^ Put into a basin three cups of patent flour ; rub finely into it two ounces of butter, one cup of sugar, half a cup of currants ; mix with an egg well beaten and a little milk

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