Henry

Name: Henry
Ingredients: One-half cup of butter; two cups sugar; one cup milk; three and a half cups flour; three eggs; one teaspoon cream tartar; one-half teaspoon soda; one cup chopped walnuts; one cup currants; Flavor with lemon.

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

No method was recorded for this recipe.

Nutrition per serving

4311Calories

76 gProtein

794 gCarbs

190 gFat

Full nutrition (34 nutrients)

Calories4311 kcal

Protein76 g

Carbohydrates794 g

Fiber9.2 g

Sugars416 g

Total Fat190 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat61 g

Omega-30 g

Cholesterol281 mg

Sodium123 mg

Potassium2816 mg

Calcium599 mg

Iron30 mg

Magnesium359 mg

Phosphorus1272 mg

Zinc8.1 mg

Copper2.3 mg

Manganese7.4 mg

Vitamin D2.3 mcg

Vitamin C256 mg

Vitamin A92 mcg

Vitamin E1.4 mg

Vitamin K2.1 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)32 mg

Folate713 mcg

Choline48 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 25. The excerpt below is the record exactly as published.

Henry. One-half cup of butter, two cups sugar, one cup milk, three and a half cups flour, three eggs, one teaspoon cream tartar, one-half teaspoon soda, one cup chopped walnuts, one cup currants. Flavor with lemon.

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