Currant Loaf

Name: Currant Loaf
Ingredients: + lb. Currants; half lb. Raisins; 6 oz. Raw Sugar; i lb. flour; about 2 oz. Candied Peel

From An old-world recipe book, 1908

Presented as published in 1908. 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

No method was recorded for this recipe.

Nutrition per serving

3163Calories

61 gProtein

744 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories3163 kcal

Protein61 g

Carbohydrates744 g

Fiber16 g

Sugars320 g

Total Fat8.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium78 mg

Potassium3129 mg

Calcium429 mg

Iron34 mg

Magnesium266 mg

Phosphorus853 mg

Zinc4.9 mg

Copper1.6 mg

Manganese4.7 mg

Vitamin D0 mcg

Vitamin C489 mg

Vitamin A29 mcg

Vitamin E2.7 mg

Vitamin K7.9 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)33 mg

Folate744 mcg

Choline30 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 11. The excerpt below is the record exactly as published.

Currant Loaf + lb. Currants, ^ lb. Raisins, 6 oz. Raw Sugar, i lb. flour, about 2 oz. Candied Peel

Cook this with the app: pantry check, scaling, and the assistant.