Canary Pudding (2)
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
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 17. The excerpt below is the record exactly as published.
CANARY PUDDING (2). 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 3 ozs. margarine. 2 ozs. sugar. 1 tablespoonful marmalade. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.