Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Currant Cake
From The encyclopædia of practical cookery, 1890
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- lib. of flour
- jib. of beef dripping
- 2 teaspoonfuls of baking-powder
- 1 pinch of salt
- 6oz. of currants
- |lb. of moist sugar
- \oz. of caraway-seeds
- half a grated nutmeg
- two eggs
- | pint of milk
Method
Rub the beef dripping into the flour, add baking powder and salt.
Wash and dry currants, add to the flour with moist sugar, caraway seeds, and grated nutmeg.
Beat eggs with milk, mix into the cake batter, and bake for about one hour and a quarter in a moderate oven.
Nutrition per serving
506Calories
7 gProtein
63 gCarbs
26 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 3. The excerpt below is the record exactly as published.
lib. of flour jib. of beef dripping ; add 2 tea- spoonfuls of baking-powder and 1 pinch of salt. Wash and dry 6oz. of currants and add to the flour with |lb. of moist sugar, \oz. of caraway-seeds, and half a grated nutmeg. Beat two eggs with | pint of milk
Cook this with the app: pantry check, scaling, and the assistant.