Castle Puddings
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 19. The excerpt below is the record exactly as published.
CASTLE PUDDINGS. 4 ozs. margarine. 4 ozs. sugar. 2 eggs. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. Lemon juice or flavouring. I gill milk
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