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Johnny Browns

Name: Johnny Browns
Yield: 6 servings
Ingredients: One cup lard or butter; 1 cup white sugar; 1 egg; 1% cups currants; Flour enough to make quite a stiff dough

From Magnet users cook book, 1920

Serves 6

Recipe by Mrs. George Clearwater, Roseisle, Man.

Presented as published in 1920. 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

413Calories

2 gProtein

37 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories413 kcal

Protein1.7 g

Carbohydrates37 g

Fiber0 g

Sugars34 g

Total Fat30 g

Saturated Fat18 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol108 mg

Sodium17 mg

Potassium96 mg

Calcium26 mg

Iron0.5 mg

Magnesium7.4 mg

Phosphorus39 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C42 mg

Vitamin A262 mcg

Vitamin E1.2 mg

Vitamin K2.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate5 mcg

Choline31 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 56. The excerpt below is the record exactly as published.

JOHNNY BROWNS. One cup lard or butter, 1 cup white sugar, 1 egg, 1% cups currants. Flour enough to make quite a stiff dough

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