vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Little Currant Cakes
From The century cook book, 1894
Serves 12
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
Nutrition per serving
451Calories
8 gProtein
101 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein8.1 g
Carbohydrates101 g
Fiber0.4 g
Sugars51 g
Total Fat14 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol42 mg
Sodium88 mg
Potassium151 mg
Calcium56 mg
Iron3.6 mg
Magnesium22 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C17 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate102 mcg
Choline17 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 79. The excerpt below is the record exactly as published.
Little Currant Cakes. Stir to a cream three cupfuls of sugar, and three-fourths of a cupful of butter, add one cupful of buttermilk, four beaten eggs, five cupfuls of flour, one tea- spoonful of soda, and a heaping cupful of currants; mix well and bake in buttered patty pans. Hermits. One cupful of butter, one and one-half cupfuls of nice brown sugar, three eggs, one cupful of stoned and chopped raisins, one teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.