Dripping Cake

Name: Dripping Cake
Ingredients: One pound of flour; Two or three eggs; Six ounces of dripping; Half a pint of milk; Six ounces of sugar; One teaspoonful and a half of baking powder; Six ounces of sultanas or currants

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

4139Calories

70 gProtein

534 gCarbs

194 gFat

Full nutrition (34 nutrients)

Calories4139 kcal

Protein70 g

Carbohydrates534 g

Fiber0 g

Sugars182 g

Total Fat194 g

Saturated Fat58 g

Monounsaturated Fat78 g

Polyunsaturated Fat41 g

Omega-30.1 g

Cholesterol575 mg

Sodium951 mg

Potassium1125 mg

Calcium835 mg

Iron28 mg

Magnesium164 mg

Phosphorus1080 mg

Zinc5.6 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E6.1 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.8 mg

Niacin (B3)31 mg

Folate773 mcg

Choline545 mg

Caffeine0 mg

Water336 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 47. The excerpt below is the record exactly as published.

DRIPPING CAKE Ingredients One pound of flour. Two or three eggs. Six ounces of dripping. Half a pint of milk. Six ounces of sugar. One teaspoonful and a half of Six ounces of sultanas or currants

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