Currant Loaf
From Borwick's cookery book, 1890
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
3116Calories
26 gProtein
239 gCarbs
240 gFat
Full nutrition (34 nutrients)
Calories3116 kcal
Protein26 g
Carbohydrates239 g
Fiber14 g
Sugars163 g
Total Fat240 g
Saturated Fat73 g
Monounsaturated Fat101 g
Polyunsaturated Fat54 g
Omega-30.1 g
Cholesterol447 mg
Sodium926 mg
Potassium2948 mg
Calcium1327 mg
Iron8 mg
Magnesium181 mg
Phosphorus1595 mg
Zinc3.3 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D14 mcg
Vitamin C491 mg
Vitamin A187 mcg
Vitamin E9.9 mg
Vitamin K8.1 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.8 mg
Folate38 mcg
Choline497 mg
Caffeine0 mg
Water520 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 5. The excerpt below is the record exactly as published.
CURRANT LOAF. lbs. MILLENNIUM flour. 2'^teaspoonfuls BORWICK'S BAKING POWDER. J lb. dripping. J lb. currants. J lb. sultanas. 2 ozs. candied peel. I egg, and f pint mxilk. Rub dripping into flour, add dry ingredients, then beat briskly with egg and milk. Add baking powder last. Stir well, and put quickly into moderate oven. Bake about I J hours. BORWICK'S COOKERY BOOK, 19 APRICOT CAKE. 4 ozs. margarine. 3 ozs. castor sugar. 2 yolks of eggs. 6 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. Beat margarine and sugar to a light cream, and add beaten yolks of eggs. Sift in the flour and baking powder, and beat the mixture thoroughly, and bake for I hour. When cake has cooled, cut into three layers, and spread each with apricot jam. Pour a little jam over the cake, and sprinkle well with chopped almonds. AMERICAN CURRANT CAKE. J lb. margarine. 1 lb. castor sugar. 2 eggs. 3 ozs. currants. . i lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. I teaspoonful ground cinnamon. I teaspoonful lemon essence. I tablespoonful of milk. Beat margarine and sugar to a light cream, and work in eggs one by one. Beat the mixture well for 10 minutes, then stir in the currants. Add the sifted flour, baking powder and milk. Pour into a paper-lined and we]l-greased cake tin, and bake for about 45 minutes in a moderately heated oven. CROSBY CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. h lb. margarine 4 ozs. sugar. 6 ozs currants. 2 ozs. candied peel 2 eggs. A little milk. Pinch of salt. BORWICK'S COOKERY BOOK. Well mix margarine and flour, add sugar, currants, peel, baking powder, and salt. Beat well, then add eggs and enough milk to form a batter, and mix thoroughly. Bake in greased tin about ij hours. MADEIRA CAKE. Three ozs. of margarine and 3 ozs. of sugar beaten to a cream ; add i egg, and beat in thoroughly. Sift into this mixture 5 ozs. of MILLENNIUM flour and i teaspoon- ful of BORWICK'S BAKING POWDER. Pour the mixture into a lined and greased tin, place on top a strip of citron, and bake about 40 minutes. ACTON CAKE. 3 ozs. margarine. 4 ozs. cornflour. i-l ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 eggs. 3 ozs. castor sugar, I lemon. Work margarine to a cream, then stir cornflour and flour gently into it. Add eggs beaten with castor sugar, the grated rind of a lemon, and baking powder. Mix thoroughly and bake h hour. EXCELSIOR CAKE. 2i ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 ozs. margarine. I oz. castor sugar. I egg.
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Cook this with the app: pantry check, scaling, and the assistant.