Brighton Pudding

Name: Brighton Pudding
Ingredients: 4 ozs. MILLENNIUM flour; 1 teaspoonful BORWICK'S BAKING POWDER; 2 OZS. margarine; 2 OZS. sugar; I egg; I gill 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

769Calories

10 gProtein

64 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories769 kcal

Protein10 g

Carbohydrates64 g

Fiber0 g

Sugars63 g

Total Fat54 g

Saturated Fat12 g

Monounsaturated Fat23 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol201 mg

Sodium484 mg

Potassium263 mg

Calcium507 mg

Iron1.4 mg

Magnesium23 mg

Phosphorus665 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0.1 mg

Vitamin A583 mcg

Vitamin E9.3 mg

Vitamin K52 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline176 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 21. The excerpt below is the record exactly as published.

BRIGHTON PUDDING. 4 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 OZS. margarine. 2 OZS. sugar. I egg. I gill milk

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