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Rough Robin
From Magnet users cook book, 1920
Serves 16
Submitted by Mrs. F. Fenner, Beldevere, Alta.
Presented as published in 1920. 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
621Calories
7 gProtein
86 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein7 g
Carbohydrates86 g
Fiber1.1 g
Sugars33 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol27 mg
Sodium674 mg
Potassium372 mg
Calcium78 mg
Iron3.2 mg
Magnesium32 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C52 mg
Vitamin A3.4 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate71 mcg
Choline17 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 50. The excerpt below is the record exactly as published.
ROUGH ROBIN. One and One-half lbs. flour, % Ib. rice flour, 1 Ib. butter or lard, % lb. sugar, 1 lb. currants, 1 lb. sultanas, 2 teaspoons baking powder, 1 teaspoon ground carraway, 1 teaspoon cinnamon, pineh of salt
Cook this with the app: pantry check, scaling, and the assistant.