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Currant Bread

Name: Currant Bread
Yield: 10 servings
Ingredients: Bread dough equal to one loaf; two teacups dried currants; one teacup raisins; two tablespoons butter; two teaspoons cinnamon; one teaspoon nutmeg; one cup sugar

From The New century cook book, 1899

Serves 10

From Mrs. A. W. Harlan.

Presented as published in 1899. 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

236Calories

2 gProtein

61 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories236 kcal

Protein2 g

Carbohydrates61 g

Fiber2.6 g

Sugars51 g

Total Fat2.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol6.3 mg

Sodium45 mg

Potassium369 mg

Calcium44 mg

Iron1.2 mg

Magnesium18 mg

Phosphorus48 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A1.2 mcg

Vitamin E0.1 mg

Vitamin K1.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate4 mcg

Choline5.2 mg

Caffeine0 mg

Water8.5 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The New century cook book (1899), page 5. The excerpt below is the record exactly as published.

Currant Bread. Bread dough equal to one loaf, add two teacups dried cur- rants, one teacup raisins, two tablespoons butter, two tea- spoons cinnamon, one teaspoon nutmeg, one cup sugar

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