Currant Cake

Name: Currant Cake
Ingredients: 1 cup chicken fat; 3 cups flour; 1 cup margarine; 3 rounding tsp. Royal B. P.; 15 cups sugar; 3/4 lb. currants; 3 eggs, well beaten; 3/4 cup milk; 2 tps. vanilla

From Our favorite recipes (Stake Relief Society, 1954), 1954

Recipe by Thyra Stoddard

Presented as published in 1954. 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

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 22. The excerpt below is the record exactly as published.

CURRANT CAKE + cup chicken fat 3 cups flour cup margarine 3 rounding tsp. Royal B. P. 15 cups sugar 3/4 lb. currants 3 eggs, well beaten 3/4 cup milk 2 tps. vanilla

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