vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Cake
From Lowney's cook book, 1907
Serves 8
Presented as published in 1907. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories8.8 kcal
Protein0.2 g
Carbohydrates2.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium45 mg
Calcium7.7 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C25 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 99. The excerpt below is the record exactly as published.
Currant Cake Add one cup currants
Cook this with the app: pantry check, scaling, and the assistant.