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Currant Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
A spoonful of baking powder may be added or not. Probable cost, exclusive of the scraps, 6d.
Presented as published in 1892. 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
175Calories
2 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein1.8 g
Carbohydrates45 g
Fiber1.5 g
Sugars26 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.4 mg
Potassium388 mg
Calcium82 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C224 mg
Vitamin A14 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate1.8 mcg
Choline1.2 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1743. The excerpt below is the record exactly as published.
four ounces of picked and di-ied currants, two table-si^oonfuls of moist sugar, half an ounce of candied peel finely minced, and a little grated nutmeg. Mix the ingredients thoroughly, and moisten them with as much cold water as will make a light paste
Cook this with the app: pantry check, scaling, and the assistant.