Try this Suffolk fourses Cake (English) recipe, or contribute your own.
Suggest a better descriptionThis currant bread was eaten by farmworkers in the fields at teatime. Sift the flour, salt and spice together. Cream the yeast and sugar together with a little of the wazer ana aliow to sponge. Rub the lard into the flour, make a well in the centre and add the yeast rnixture. Stir in the remaining water to form a smooth dough. Turn out on a lightly floured surface and knead thorouhly. Cover and leave to rise in a warm place untzl the dough has doubled its bulk. Knead again, adding the currants so that they are well distributed in the douh. Divide the dough into two lightly greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven to 400/F or Mark 6; when the dough has risen to about l inch above the top of the tins bake for 45 minutes.While still warm brush the tops of the loaves with a little water or milk to give a slight sheen. Serve plain or spread with butter. Posted to MM-Recipes Digest V4 #270 by "ray.watson"
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Serving Size: 1 Cake (1192g) | ||
Recipe Makes: 1 Cake | ||
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Calories: 4359 | ||
Calories from Fat: 1599 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177.7g | 237 % | |
Saturated Fat 67.3g | 337 % | |
Monounsaturated Fat 77.9g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 159.6mg | 49 % | |
Sodium 47.6mg | 2 % | |
Potassium 2368.9mg | 62 % | |
Total Carbohydrate 591.3g | 174 % | |
Dietary Fiber 38.4g | 154 % | |
Sugars, other 552.9g | ||
Protein 94.7g | 135 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4359
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