Dessert
Currant Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ½ cup butter
- 1 cup sugar
- 2 eggs
- Yolk 1 egg
- ½ cup milk
- 2 cups flour
- 3 teaspoons baking powder
- 1 cup currants mixed with
- 1 tablespoon flour
Historical transcription
Source method
- 1
Cream the butter, add sugar gradually, and eggs and egg yolk well beaten. Then add milk, flour mixed and sifted with baking powder, and currants. Bake forty minutes in buttered and floured cake pan.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.