Currant Cake (2)

Name: Currant Cake (2)
Ingredients: 1 lb. margarine.; 3 tablespoonfuls sugar.; 2 eggs.; 1 lb. MILLENNIUM flour.; 2 teaspoonfuls BORWICK'S BAKING POWDER.; -I lb. currants.; -0- lb. sultanas.; A little 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

4352Calories

24 gProtein

260 gCarbs

375 gFat

Full nutrition (34 nutrients)

Calories4352 kcal

Protein24 g

Carbohydrates260 g

Fiber7.5 g

Sugars187 g

Total Fat375 g

Saturated Fat68 g

Monounsaturated Fat169 g

Polyunsaturated Fat124 g

Omega-30.1 g

Cholesterol372 mg

Sodium1028 mg

Potassium2638 mg

Calcium993 mg

Iron8.5 mg

Magnesium154 mg

Phosphorus1464 mg

Zinc2.7 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C418 mg

Vitamin A3902 mcg

Vitamin E73 mg

Vitamin K424 mcg

Vitamin B61.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)3.3 mg

Folate58 mcg

Choline375 mg

Caffeine0 mg

Water374 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 (2), 1 lb. margarine. 3 tablespoonfuls sugar. 2 eggs. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. -I lb. currants. -0- lb. sultanas. A little milk.

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