Cake Without Eggs

Name: Cake Without Eggs
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; J lb. castor sugar; 6 ozs. margarine or dripping; ^ lb. currants; I oz. candied peel; I pint milk; I tablespoonful vinegar

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

4202Calories

69 gProtein

642 gCarbs

160 gFat

Full nutrition (34 nutrients)

Calories4202 kcal

Protein69 g

Carbohydrates642 g

Fiber3 g

Sugars251 g

Total Fat160 g

Saturated Fat33 g

Monounsaturated Fat65 g

Polyunsaturated Fat46 g

Omega-30.1 g

Cholesterol58 mg

Sodium1191 mg

Potassium2159 mg

Calcium1378 mg

Iron30 mg

Magnesium243 mg

Phosphorus1323 mg

Zinc6 mg

Copper0.9 mg

Manganese4 mg

Vitamin D4.7 mcg

Vitamin C447 mg

Vitamin A1577 mcg

Vitamin E29 mg

Vitamin K156 mcg

Vitamin B60.8 mg

Vitamin B122.8 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)32 mg

Folate731 mcg

Choline110 mg

Caffeine0 mg

Water727 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 4. The excerpt below is the record exactly as published.

CAKE WITHOUT EGGS. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. J lb. castor sugar. 6 ozs. margarine or dripping. ^ lb. currants I oz. candied peel. I pint milk. I tablespoonful vinegar

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