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Currant Loaf
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
78Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein0.9 g
Carbohydrates21 g
Fiber1.2 g
Sugars17 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium210 mg
Calcium24 mg
Iron0.5 mg
Magnesium9.7 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.7 mcg
Choline2.9 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 29. The excerpt below is the record exactly as published.
Currant Loaf. When shaping into lgdaes: knead in 144 cup cleaned dried currants
Cook this with the app: pantry check, scaling, and the assistant.