Bedfordshire Pudding
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
587Calories
6 gProtein
30 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein6.4 g
Carbohydrates30 g
Fiber0 g
Sugars28 g
Total Fat50 g
Saturated Fat9.6 g
Monounsaturated Fat22 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol186 mg
Sodium437 mg
Potassium79 mg
Calcium356 mg
Iron1.4 mg
Magnesium8.4 mg
Phosphorus542 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A544 mcg
Vitamin E9.3 mg
Vitamin K52 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline154 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 2. The excerpt below is the record exactly as published.
BEDFORDSHIRE PUDDING. Short crust pastry. I egg. 1 oz. sugar. 2 ozs. MILLENNIUM flour. 2 OZS. margarine. i teaspoonful BORWICK'S BAKING POWDER. Grated lemon rind. Jam. Line a shallow dish with the pastry, and spread some jam over the bottom. Beat the margarine and sugar to a cream, add egg, then lemon rind, and sift in the flour and baking powder. Pour on to the jam, place in a quick oven, and bake about hour. When done, dust over with castor sugar. GAINSBOROUGH TART. Cover tin plates with pastry made of — 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER
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