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Plain Plum Loaf
From Cassell's dictionary of cookery, 1892
Serves 5
Check doneness with a skewer.
Presented as published in 1892. 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
802Calories
22 gProtein
172 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein22 g
Carbohydrates172 g
Fiber1.3 g
Sugars23 g
Total Fat23 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol53 mg
Sodium242 mg
Potassium433 mg
Calcium68 mg
Iron11 mg
Magnesium66 mg
Phosphorus250 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A5.6 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate359 mcg
Choline1.1 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1248. The excerpt below is the record exactly as published.
two poimds of best flour into a bowl, and mix with it half a tea-spoonful of salt, half a pound of picked and dried currants, four ounces of moist sugar, and half a nutmeg grated. Dissolve half an ounce of German yeast very gradually in three-quar- ters of a pint of lukewarm milk, in which has been dissolved four- ounces of butte
Cook this with the app: pantry check, scaling, and the assistant.