Plain Currant Cake

Name: Plain Currant Cake
Ingredients: 1-lb. flour; 4-lb. butter or lard; 5 eggs; 4-lb. sugar; 4-lb. currants; 2 or 3 tablespoons milk; 1 dessertspoon baking powder

From Practical West African cookery, 1910

Presented as published in 1910. 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

3569Calories

84 gProtein

485 gCarbs

146 gFat

Full nutrition (34 nutrients)

Calories3569 kcal

Protein84 g

Carbohydrates485 g

Fiber0 g

Sugars116 g

Total Fat146 g

Saturated Fat53 g

Monounsaturated Fat61 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol1041 mg

Sodium849 mg

Potassium1376 mg

Calcium588 mg

Iron32 mg

Magnesium183 mg

Phosphorus1180 mg

Zinc7.1 mg

Copper1 mg

Manganese3.8 mg

Vitamin D8.1 mcg

Vitamin C205 mg

Vitamin A423 mcg

Vitamin E4.5 mg

Vitamin K0.8 mcg

Vitamin B60.8 mg

Vitamin B122.4 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)3.3 mg

Niacin (B3)31 mg

Folate843 mcg

Choline797 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 76. The excerpt below is the record exactly as published.

Plain Currant Cake. l-lb. flour. 4-lb. butter or lard. 5 eggs. 4-lb. sugar. 4-lb. currants. 2 or 3 tablespoons milk. 1 dessertspoon baking pow- d

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