Currant Fingers
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
6913Calories
199 gProtein
1473 gCarbs
213 gFat
Full nutrition (34 nutrients)
Calories6913 kcal
Protein199 g
Carbohydrates1473 g
Fiber0 g
Sugars57 g
Total Fat213 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol533 mg
Sodium1947 mg
Potassium2721 mg
Calcium1470 mg
Iron105 mg
Magnesium508 mg
Phosphorus2440 mg
Zinc13 mg
Copper2.9 mg
Manganese14 mg
Vitamin D0.1 mcg
Vitamin C103 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120.1 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.1 mg
Niacin (B3)122 mg
Folate2903 mcg
Choline2.7 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 18. The excerpt below is the record exactly as published.
Currant Fingers. + lb. butter. 4 teaspoon baking powder. 2 oz. sugar. 1 egg. 4 lb. flour. 1 tablespoon milk. Salt. 2-4 oz. currants. Sift flour and rising. Rub in butter, add sugar and cur- rants. Mix the egg yolk and milk together, and stir into flour to make all in one lump. Roll out thin. Beat the egg white well, and stir in 4 oz. sifted icing sugar gradually. Spread thinly over the surface of the biscuit, cut in finger lengths, and bake in a moderate oven about 20 minutes (400 deg.). Sultana or Currant Cookies. 4 lb. sugar. 1 level teaspoon soda. # lb. butter
Cook this with the app: pantry check, scaling, and the assistant.