Currant Short Cake
From The housekeeper's companion, 1883
Sweet cream is recommended for serving.
Presented as published in 1883. 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
2125Calories
61 gProtein
460 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories2125 kcal
Protein61 g
Carbohydrates460 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol31 mg
Sodium1431 mg
Potassium2130 mg
Calcium1126 mg
Iron37 mg
Magnesium245 mg
Phosphorus1100 mg
Zinc4.8 mg
Copper1.2 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C811 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)35 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 142. The excerpt below is the record exactly as published.
Currant Short Cake. — String and sugar a quart of cur- rants, take a quart of flour, mix well in it a large tablespoonful of butter and a tablespoonful of Snowflake baking powder, and a little salt; add milk enough to make a soft biscuit dough
Cook this with the app: pantry check, scaling, and the assistant.