Eccles Cake
From Domestic cookery, 1886
Presented as published in 1886. 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
158Calories
1 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein1.2 g
Carbohydrates42 g
Fiber3 g
Sugars29 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.1 mg
Potassium228 mg
Calcium69 mg
Iron1.1 mg
Magnesium18 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C139 mg
Vitamin A7.7 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.7 mcg
Choline2.4 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 56. The excerpt below is the record exactly as published.
ECCLES CAKE. 2 oz. currants Some scraps puff pastry 1 oz. candied peel, finely minced 1 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.