Currant Cake (1)

Name: Currant Cake (1)
Ingredients: 6 ozs margarine.; -1- lb. MILLENNIUM flour.; 14 teaspoonfuls BORWICK'S BAKING POWDER.; |- lb. sugar.; 6 ozs currants.; I egg.; ^ teaspoonful cinnamon.; I teaspoonful essence of lemon.; h gill of milk.

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

2310Calories

11 gProtein

260 gCarbs

145 gFat

Full nutrition (34 nutrients)

Calories2310 kcal

Protein11 g

Carbohydrates260 g

Fiber0.2 g

Sugars231 g

Total Fat145 g

Saturated Fat27 g

Monounsaturated Fat64 g

Polyunsaturated Fat47 g

Omega-30 g

Cholesterol193 mg

Sodium695 mg

Potassium752 mg

Calcium695 mg

Iron4.4 mg

Magnesium60 mg

Phosphorus931 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.6 mcg

Vitamin C310 mg

Vitamin A1513 mcg

Vitamin E28 mg

Vitamin K156 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.6 mg

Folate26 mcg

Choline179 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 5. The excerpt below is the record exactly as published.

CURRANT CAKE (1). 6 ozs margarine. -1- lb. MILLENNIUM flour. 14 teaspoonfuls BORWICK'S BAKING POWDER. |- lb. sugar. 6 ozs currants. I egg. ^ teaspoonful cinnamon. I teaspoonful essence of lemon. h gill of milk.

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