Currant Bread

Name: Currant Bread
Ingredients: Two pints flour; three teaspoons baking powder; one-fourth teaspoon salt; one cup currants; one egg; one tablespoon sugar

From Council cook book, 1908

Presented as published in 1908. 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

2033Calories

63 gProtein

422 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories2033 kcal

Protein63 g

Carbohydrates422 g

Fiber0 g

Sugars13 g

Total Fat13 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol186 mg

Sodium2077 mg

Potassium1115 mg

Calcium968 mg

Iron32 mg

Magnesium170 mg

Phosphorus998 mg

Zinc4.6 mg

Copper0.9 mg

Manganese4.1 mg

Vitamin D1 mcg

Vitamin C203 mg

Vitamin A93 mcg

Vitamin E1.6 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.5 mg

Niacin (B3)34 mg

Folate826 mcg

Choline147 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from Council cook book (1908), page 31. The excerpt below is the record exactly as published.

Currant Bread. Two pints flour, three teaspoons baking powder, one-fourth teaspoon salt, two cups flour, one cup cur- rants, one egg, one tablespoon sugar

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