Currant Biscuits

Name: Currant Biscuits
Ingredients: 12 ozs. MILLENNIUM flour; i-l teaspoonfuls BORWICK'S BAKING POWDER; I lb. margarine; 3 ozs. castor sugar; I egg; J lb. currants; Grated lemon rind

From Borwick's cookery book, 1890

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

3826Calories

12 gProtein

141 gCarbs

370 gFat

Full nutrition (34 nutrients)

Calories3826 kcal

Protein12 g

Carbohydrates141 g

Fiber11 g

Sugars89 g

Total Fat370 g

Saturated Fat66 g

Monounsaturated Fat167 g

Polyunsaturated Fat123 g

Omega-30 g

Cholesterol186 mg

Sodium734 mg

Potassium1038 mg

Calcium791 mg

Iron6 mg

Magnesium83 mg

Phosphorus928 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C540 mg

Vitamin A3825 mcg

Vitamin E73 mg

Vitamin K416 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.1 mg

Folate41 mcg

Choline212 mg

Caffeine0 mg

Water384 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 8. The excerpt below is the record exactly as published.

CURRANT BISCUITS. 12 ozs. MILLENNIUM flour, i-l teaspoonfuls BORWICK'S BAKING POWDER. I lb. margarine. 3 ozs. castor sugar. I egg. J lb. currants. Grated lemon rind

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