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Currant Bread
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
838Calories
25 gProtein
167 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein25 g
Carbohydrates167 g
Fiber0 g
Sugars37 g
Total Fat16 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol155 mg
Sodium240 mg
Potassium398 mg
Calcium239 mg
Iron10 mg
Magnesium59 mg
Phosphorus363 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline112 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 71. The excerpt below is the record exactly as published.
Currant Bread. — Cream two tablespoonfuls of butter with one-half cupful of sugar. Beat two eggs light and stir into the butter and sugar, add one cupful of milk, four cupfuls of Dainty flour to which has been added one teaspoonful of baking pow- der, and last two tablespoonfuls of cleaned currants
Cook this with the app: pantry check, scaling, and the assistant.