Currant Cake

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

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

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

Nutrition per serving

4180Calories

52 gProtein

615 gCarbs

173 gFat

Full nutrition (34 nutrients)

Calories4180 kcal

Protein52 g

Carbohydrates615 g

Fiber0 g

Sugars311 g

Total Fat173 g

Saturated Fat40 g

Monounsaturated Fat74 g

Polyunsaturated Fat45 g

Omega-30 g

Cholesterol81 mg

Sodium147 mg

Potassium1161 mg

Calcium357 mg

Iron23 mg

Magnesium152 mg

Phosphorus702 mg

Zinc4.2 mg

Copper0.7 mg

Manganese3.1 mg

Vitamin D5.1 mcg

Vitamin C152 mg

Vitamin A1126 mcg

Vitamin E21 mg

Vitamin K107 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2 mg

Niacin (B3)28 mg

Folate604 mcg

Choline63 mg

Caffeine0 mg

Water321 g

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.