Drummond Cake

Name: Drummond Cake
Ingredients: 2-oz. butter; 6-oz. castor sugar; I teaspoonful baking powder; i-lb. currants; i-oz. carraway seeds; 2-oz. lard; f-lb. flour; 2-oz. peel; i teaspoonful ginger; 3 eggs; a little milk

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

2560Calories

52 gProtein

429 gCarbs

124 gFat

Full nutrition (34 nutrients)

Calories2560 kcal

Protein52 g

Carbohydrates429 g

Fiber1.8 g

Sugars170 g

Total Fat124 g

Saturated Fat27 g

Monounsaturated Fat31 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol745 mg

Sodium712 mg

Potassium2308 mg

Calcium672 mg

Iron23 mg

Magnesium209 mg

Phosphorus968 mg

Zinc5.2 mg

Copper1.2 mg

Manganese3 mg

Vitamin D4.4 mcg

Vitamin C823 mg

Vitamin A299 mcg

Vitamin E6.5 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2 mg

Niacin (B3)19 mg

Folate450 mcg

Choline470 mg

Caffeine0 mg

Water535 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 14. The excerpt below is the record exactly as published.

Drummond Cake. 2-oz. butter. 6-oz. castor sugar. I teaspoonful baking powder, i-lb. currants, i-oz. carraway seeds. Bake in moderate oven. 2-oz. lard, f-lb. flour. 2-oz. peel. i teaspoonful ginger. 3 eggs and a little milk

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