Eccles Cakes

Name: Eccles Cakes
Ingredients: 1 lb. Flaky Pastry (see page 14); } Ib. Apricot Jam; 2 oz. Chopped Peel; 2 oz. Butter; 8 oz. Currants (or mixed Spice); 4 teaspoon Ground Nutmeg

From Frenlite cookery book, 1950

Presented as published in 1950. 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

3148Calories

35 gProtein

406 gCarbs

208 gFat

Full nutrition (33 nutrients)

Calories3148 kcal

Protein35 g

Carbohydrates406 g

Fiber12 g

Sugars101 g

Total Fat208 g

Saturated Fat42 g

Monounsaturated Fat69 g

Polyunsaturated Fat42 g

Cholesterol133 mg

Sodium2562 mg

Potassium1331 mg

Calcium256 mg

Iron18 mg

Magnesium150 mg

Phosphorus485 mg

Zinc3 mg

Copper1 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C461 mg

Vitamin A51 mcg

Vitamin E4.1 mg

Vitamin K67 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate320 mcg

Choline33 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 3. The excerpt below is the record exactly as published.

ECCLES CAKES 1 lb. Flaky Pastry (see page 14) Filling } Ib. Apricot Jam 2 oz. Chopped Peel 2 oz. Butter 4 teaspoon Ground Nutmeg 8 oz. Currants (or mixed Spice)

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