Plain Seed or Currant Loaf
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
5425Calories
104 gProtein
978 gCarbs
129 gFat
Full nutrition (33 nutrients)
Calories5425 kcal
Protein104 g
Carbohydrates978 g
Fiber1.7 g
Sugars226 g
Total Fat129 g
Saturated Fat34 g
Monounsaturated Fat49 g
Polyunsaturated Fat27 g
Cholesterol116 mg
Sodium1914 mg
Potassium2278 mg
Calcium1367 mg
Iron57 mg
Magnesium320 mg
Phosphorus1552 mg
Zinc7.5 mg
Copper2 mg
Manganese7.5 mg
Vitamin D5.4 mcg
Vitamin C413 mg
Vitamin A31 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)8.7 mg
Riboflavin (B2)4.2 mg
Niacin (B3)64 mg
Folate1468 mcg
Choline138 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 16. The excerpt below is the record exactly as published.
Plain Seed or Currant Loaf. J-lb. moist sugar. 2 teaspoonsful baking powder i-oz. carraway seeds or ^-lb. currants. Form into light dough with milk and bake in bread tins. Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake in dripping tin. Turn the cake on to a board when done, and ice as follows. Icing: — Squeeze the juice of 1 orauge into a basin and add as much icing sugar as will make it thick. Spread while the cake is hot. When cold cut in shapes. 2-lbs. flour. 4-oz. dripping (rubbed in)
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