A Good Plain Cake

Name: A Good Plain Cake
Ingredients: i lb. of MILLENNIUM flour; 2 large teaspoonfuls of BORWICK'S BAKING POWDER; a little salt; a little spice; I lb. of sugar; 6 ozs. margarine; 6 ozs. of sultanas; 2 ozs. of currants; I oz. of candied peel; I egg; I teacupful of milk

From Borwick's cookery book, 1890

Presented as published in 1890. 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

2723Calories

13 gProtein

379 gCarbs

143 gFat

Full nutrition (34 nutrients)

Calories2723 kcal

Protein13 g

Carbohydrates379 g

Fiber8.6 g

Sugars339 g

Total Fat143 g

Saturated Fat26 g

Monounsaturated Fat64 g

Polyunsaturated Fat47 g

Omega-30.1 g

Cholesterol186 mg

Sodium865 mg

Potassium1600 mg

Calcium866 mg

Iron4.8 mg

Magnesium89 mg

Phosphorus1196 mg

Zinc1.5 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C145 mg

Vitamin A1481 mcg

Vitamin E28 mg

Vitamin K162 mcg

Vitamin B60.7 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.3 mg

Folate34 mcg

Choline189 mg

Caffeine0 mg

Water163 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 7. The excerpt below is the record exactly as published.

A GOOD PLAIN CAKE. Mix well together i lb. of MILLENNIUM flour, 2 large teaspoonfuls of BORWICK'S BAKING POWDER, a little salt and spice, and \ lb. of sugar, rub in 6 ozs. margarine, add 6 ozs. of sultanas, 2 ozs. of currants, and I oz. of candied peel. Moisten the whole with i egg and I teacupful of milk

Cook this with the app: pantry check, scaling, and the assistant.