Currant Loaf
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
6957Calories
207 gProtein
1456 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories6957 kcal
Protein207 g
Carbohydrates1456 g
Fiber0.6 g
Sugars37 g
Total Fat128 g
Saturated Fat4.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol294 mg
Sodium149 mg
Potassium4673 mg
Calcium718 mg
Iron104 mg
Magnesium534 mg
Phosphorus2265 mg
Zinc14 mg
Copper2.9 mg
Manganese15 mg
Vitamin D2.3 mcg
Vitamin C103 mg
Vitamin A85 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.4 mg
Niacin (B3)123 mg
Folate2904 mcg
Choline44 mg
Caffeine0 mg
Water460 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 15. The excerpt below is the record exactly as published.
Currant Loaf. 4 lb. flour. 2 teaspoons mixed spice. 2 tablespoons sugar. 2-4 oz. currants. Sift flour and rising, add spice and sugar. Mix as for scones. add currants. 2 level teaspoons cream of tartar. 1 level teaspoon soda. Small lump butter. 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.