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Currant Biscuit
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
374Calories
10 gProtein
77 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein10 g
Carbohydrates77 g
Fiber0 g
Sugars1 g
Total Fat4.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol5.6 mg
Sodium529 mg
Potassium174 mg
Calcium156 mg
Iron5.7 mg
Magnesium29 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate150 mcg
Choline0.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Currant Biscuit Sift three pints flour, one teaspoon salt, two heaping tea- spoons sugar, four teaspoons baking powder together; rub in one tablespoon each of lard and butter, one small cup currants; mix to a soft dough with sweet milk
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