Luncheon Cake

Name: Luncheon Cake
Ingredients: two ounces of dripping; half a pound of flour; two ounces of currants; two ounces of raisins; two ounces of sugar; one ounce of candied peel; half a teaspoonful of ginger; a teaspoonful of Borwick’s baking powder; a quarter of a pint of milk; one well-beaten egg

From The child's cookery book, 1900

Presented as published in 1900. 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

1925Calories

38 gProtein

297 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1925 kcal

Protein38 g

Carbohydrates297 g

Fiber5.6 g

Sugars101 g

Total Fat69 g

Saturated Fat21 g

Monounsaturated Fat27 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol258 mg

Sodium610 mg

Potassium1218 mg

Calcium587 mg

Iron16 mg

Magnesium121 mg

Phosphorus657 mg

Zinc3.2 mg

Copper0.6 mg

Manganese2 mg

Vitamin D4.9 mcg

Vitamin C141 mg

Vitamin A127 mcg

Vitamin E2.9 mg

Vitamin K2.1 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate393 mcg

Choline247 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 19. The excerpt below is the record exactly as published.

Luncheon Cake Rub two ounces of dripping into half a pound of flour, add two ounces each of currants (well washed), raisins, and sugar, and one ounce of candied peel, half a tea- spoonful of ginger, and a teaspoonful of Borwick’s baking powder ; mix altogether with a quarter of a pint of milk and one well-beaten egg

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