FoodNet

Borwick's cookery book

1890

Page 17 · 9 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Take 3 eggs, well whisk them with i| tablespoonfuls of MILLENNIUM flour, add i small cup of milk, and -|- cup of melted margarine. When well beaten together, stir in I teaspoonful of BORWICK'S BAKING POWDER✪ French Pancakes, and pour into a well-greased dish. Bake in a quick oven, and when done sprinkle thickly with sifted or castor sugar. BORWICK'S COOKERY BOOK. 51 PUDDINGS FIVE MINUTES' PUDDING (1). 2I ozs. MILLENNIUM flour. i\easpoonful BORWICK'S BAKING POWDER. 1^ ozs. sugar. 2 ozs. margarine. 2 eggs✪ Five Minutes' Pudding (1). Cream the margarine and sugar together, add eggs one at a time, and well beat. Sieve the flour and baking powder into the mixture, beat thoroughly. Spread very thinly on greased tin plates. Bake 5 minutes. Spread on a little warmed jam, roll up quickly, sprinkle with castor sugar, and serve. FIVE MINUTES' PUDDING (2). Mix 2 ozs. of MILLENNIUM flour and i| ozs. of castor sugar in a basin, break two eggs into the dry ingredients, and beat for 3 or 4 minutes. Add flavouring and i teaspoonful of BORWICK'S BAKING POWDER✪ Five Minutes' Pudding (2). Spread on greased flat tin, and bake in hot oven for 5 minutes. W^hen done, turn on sugared board, spread with jam, and roll quickly. APPLE PUDDING. Pare six apples and remove the cores, place in a well- greased pie dish, and fill up the centre with sugar and 2 cloves. Pour over them a light batter, adding to the batter i teaspoonful of BORWICK'S BAKING POWDER✪ Apple Pudding. Place in a brisk oven, and cook until a nice golden colour and the apples are done. 52 BORWICK'S COOKERY BOOK. CANARY PUDDING (1). 2 eggs, their weight in MILLENNIUM flour. 1 large teaspoonful heaped up of BORWICK'S BAKING POWDER. I J ozs. margarine. 2 ozs. sugar. Pinch of salt. A little milk if necessary✪ Canary Pudding (1). Cream margarine and sugar together, beat eggs in one by one. Sift flour with the salt, add to margarine, and sugar slowly and lightly. Add BORWICK'S BAKING POWDER with i tablespoonful of the flour. Mix well, and add sufficient milk to make the mixture sufficiently moist to pour into a greased mould or basin. Steam for i hour, and serve with jam sauce. CANARY PUDDING (2). 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 3 ozs. margarine. 2 ozs. sugar. 1 tablespoonful marmalade. 2 eggs✪ Canary Pudding (2). Beat margarine and sugar to a cream, add eggs, and well beat ; then stir in the marmalade and the flour, in which the baking powder has been mixed. Beat all well together, put into a greased basin, and steam for i hour. AN EXCELLENT PLUM PUDDING. Take f lb. of MILLENNIUM flour, 2 heaped-up tea- spoonfuls of BORWICK'S BAKING POWDER, 6 ozs. of bread crumbs, f lb. of suet, i lb. of raisins, i lb. of currants, \ lb. of sultanas, lo ozs. of sugar, 2 ozs. of almonds, \ lb. of mixed candied peel, salt and spice to taste. Mix ingredients well together, and add 4 eggs, well beaten, with \ pint of milk, divide in two, and boil 8 hours. o 5 S < z < u BORWICK'S COOKERY BOOK. 53 FIG PUDDING. I lb. suet, finely chopped. 1 lb. MILLENNIUM flour. il teaspoonfuls BORWICK'S BAKING POWDER, ilb. figs. 2 ozs. moist sugar. Cut up figs into small pieces, add other dry ingredients, mix thoroughly with milk, put into well-greased basin. Rather more than half fill it, and boil for 2 hours. RAILWAY PUDDING. I teacupful of MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 OZS. margarine. J teacupful sugar. I egg. ✪ Fig Pudding