Cinnamon Cakes
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
1854Calories
1 gProtein
62 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories1854 kcal
Protein1.1 g
Carbohydrates62 g
Fiber1.5 g
Sugars57 g
Total Fat183 g
Saturated Fat32 g
Monounsaturated Fat83 g
Polyunsaturated Fat61 g
Omega-30 g
Cholesterol1.8 mg
Sodium420 mg
Potassium75 mg
Calcium380 mg
Iron0.8 mg
Magnesium7.6 mg
Phosphorus469 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A1863 mcg
Vitamin E35 mg
Vitamin K209 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline31 mg
Caffeine0 mg
Water53 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.
teaspoonfuls BORWICK'S BAKING POWDER. 8 ozs. margarine. Place on them a thin layer of raspberry jam, cover with the following mixture : I teacupful of ground rice. 1 teacupful of sugar. 2 ozs. margarine (melted). ii teaspoonfuls BORWICK'S BAKING POWDER. I egg well beaten. I tablespoonful milk. Bake in a moderate oven. 10 BORWICK'S COOKERY BOOK. BAKED APPLE DUMPLINGS. Mix f lb. MILLENNIUM flour and a little salt in a basin, rub in J lb. of dripping, then add li teaspoonfuls of BORWICK'S BAKING POWDER. Mix well together, then make into a light paste with milk Roll out and cut in rounds, place apple in centre with sugar and a clove, fold pastry over apple, bake a light brown in hot oven, serve with castor sugar. CINNAMON CAKES. i lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. J lb. margarine. 1 teaspoonful of cinnamon powder. 2 ozs. castor sugar. I tablespoonful of milk. Beat f lb. margarine and sugar to a cream, sieve the flour into it with the cinnamon powder and the baking powder, add a little milk. Roll out and cut into small biscuit shapes. Place on a greased tin, bake in a slow oven till a light brown colour. ORANGE CAKE. The weight of 2 eggs in margarine, MILLENNIUM flour, and sugar Beat margarine and sugar together till quite white. Break in i egg and beat well, add grated rind of I orange, then add the flour and teaspoonful of BORWICK^S BAKING POWDER, and lastly, the juice of orange. Mix v/ell. Bake in moderate oven. s BO RW ICR'S COOKERY BOOK. ii RAISED PIE. 1 lb. MILLENNIUM flour
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