vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Currant Cake
From The new home cook book, 1896
Serves 7
Presented as published in 1896. 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 The new home cook book (1896), page 134. The excerpt below is the record exactly as published.
CURRANT CAKE. Fanny L., Evanston. One and one-half pounds flour, one pound sugar, three- fourths pound butter, seven eggs, one gill milk, one-half teaspoon saleratus, one pound currants
Cook this with the app: pantry check, scaling, and the assistant.