Plain Currant Cake

Name: Plain Currant Cake
Ingredients: \ lb. flour; 3 oz. butter and lard; 3 oz. sugar; i gill milk; l lb. currants; \ oz. chopped peel; f ceaspoonful of baking powder

From Berridge House recipe book, 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

2288Calories

35 gProtein

337 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories2288 kcal

Protein35 g

Carbohydrates337 g

Fiber0.4 g

Sugars91 g

Total Fat94 g

Saturated Fat36 g

Monounsaturated Fat39 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol95 mg

Sodium61 mg

Potassium1973 mg

Calcium447 mg

Iron20 mg

Magnesium185 mg

Phosphorus638 mg

Zinc3.5 mg

Copper0.8 mg

Manganese2.9 mg

Vitamin D3.3 mcg

Vitamin C829 mg

Vitamin A94 mcg

Vitamin E5.1 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate364 mcg

Choline65 mg

Caffeine0 mg

Water514 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 15. The excerpt below is the record exactly as published.

Plain Currant Cake \ lb. flour, 3 oz. butter and lard, 3 oz. sugar, i gill milk, l lb. currants, \\ oz. chopped peel, V'Sgg- f ceaspoonful of baking powder

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