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Currant Bread
From The New century cook book, 1899
Serves 8
From Mrs. John Worthy.
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
179Calories
0 gProtein
16 gCarbs
13 gFat
Full nutrition (30 nutrients)
Calories179 kcal
Protein0.5 g
Carbohydrates16 g
Fiber0.1 g
Sugars13 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium35 mg
Calcium13 mg
Iron0.3 mg
Magnesium3.3 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C17 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Water9 g
Estimated from matched ingredients across 8 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. Work well into dough. Let raise and bake. Mrs. A. W. Harlan. Currant Bread. Take enough dough for one loaf from the white bread. Add one-half cup of shortening (lard and butter), two-thirds cup of currants, one-half cup of sugar
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