Bath Cake
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
5355Calories
21 gProtein
278 gCarbs
469 gFat
Full nutrition (34 nutrients)
Calories5355 kcal
Protein21 g
Carbohydrates278 g
Fiber6 g
Sugars235 g
Total Fat469 g
Saturated Fat183 g
Monounsaturated Fat209 g
Polyunsaturated Fat53 g
Omega-30.1 g
Cholesterol818 mg
Sodium899 mg
Potassium1147 mg
Calcium1062 mg
Iron6.8 mg
Magnesium94 mg
Phosphorus1342 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D15 mcg
Vitamin C484 mg
Vitamin A228 mcg
Vitamin E6.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate54 mcg
Choline546 mg
Caffeine0 mg
Water416 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.
BATH CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 1 lb. lard. J lb. sugar. 2 eggs. \ lb. currants. 2 ozs. candied peel. I gill milk. BORWICK'S COOKERY BOOK. 25 Sieve baking powder with flour, and add currants and candied peel. Melt lard, sugar, and milk together, and stir it into the mixture. Add eggs and a few drops of essence of lemon, and beat well. Bake m a moderate oven. CRYSTALLISED GINGER CAKE. i lb. MILLENNIUM flour. li teaspoonfuls BORWICK'S BAKING POWDER. 4 ozs. margarine. J lb. crystallised ginger. 1 egg. " 2 ozs. sugar. i gill milk. Put flour, with the baking powder, through sieve, rub into it the margarine till free from lumps, then add sugar and ginger cut into small pieces. Well beat all together with egg and milk, put into well-greased tin, and place quickly in moderate oven. CURRANT BISCUITS. 12 ozs. MILLENNIUM flour, i-l teaspoonfuls BORWICK'S BAKING POWDER. I lb. margarine. 3 ozs. castor sugar. I egg. J lb. currants
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