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Currant Cake

Name: Currant Cake
Yield: 10 servings
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

From The encyclopædia of practical cookery, 1890

Serves 10

Presented as published in 1890. 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

506Calories

7 gProtein

63 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein7.5 g

Carbohydrates63 g

Fiber0.5 g

Sugars24 g

Total Fat26 g

Saturated Fat7.8 g

Monounsaturated Fat10 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol63 mg

Sodium119 mg

Potassium181 mg

Calcium113 mg

Iron3.2 mg

Magnesium25 mg

Phosphorus130 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.5 mcg

Vitamin C31 mg

Vitamin A26 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate78 mcg

Choline62 mg

Caffeine0 mg

Water48 g

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.