Eccles Cakes

Name: Eccles Cakes
Ingredients: 1/2 Ib. Short-crust or Flaky Pastry; 1/2 teaspoonful Mixed Spice; 3 ozs. Sugar; 1 oz. finely chopped Peel; 1/2 Ib. Currants; Few drops of Water

From McDougall's cookery book, 1950

Bake in a hot oven.

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

482Calories

4 gProtein

123 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories482 kcal

Protein3.5 g

Carbohydrates123 g

Fiber0.9 g

Sugars86 g

Total Fat1.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium6.4 mg

Potassium777 mg

Calcium139 mg

Iron3.9 mg

Magnesium58 mg

Phosphorus139 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C426 mg

Vitamin A28 mcg

Vitamin E2.3 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate3.3 mcg

Choline1.6 mg

Caffeine0 mg

Water211 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 15. The excerpt below is the record exactly as published.

ECCLES CAKES 1/2 Ib. Short-crust or Flaky Pastry (see pages 23 and 26). 1/2 teaspoonful Mixed Spice. 3 ozs. Sugar. 1 oz. finely chopped Peel. 1/2 Ib. Currants. Few drops of Water

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