Cornish Hot Cake

Name: Cornish Hot Cake
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; J lb. dripping; J lb. currants; 2 ozs. candied peel; 2 ozs. sugar; I teaspoonful ground allspice; I pint 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

2732Calories

20 gProtein

127 gCarbs

243 gFat

Full nutrition (34 nutrients)

Calories2732 kcal

Protein20 g

Carbohydrates127 g

Fiber6.5 g

Sugars82 g

Total Fat243 g

Saturated Fat76 g

Monounsaturated Fat101 g

Polyunsaturated Fat53 g

Omega-30.1 g

Cholesterol290 mg

Sodium895 mg

Potassium1577 mg

Calcium1469 mg

Iron5.1 mg

Magnesium128 mg

Phosphorus1516 mg

Zinc2.8 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D16 mcg

Vitamin C485 mg

Vitamin A185 mcg

Vitamin E9.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.5 mg

Folate8.2 mcg

Choline368 mg

Caffeine0 mg

Water663 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 13. The excerpt below is the record exactly as published.

CORNISH HOT CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. J lb. dripping. J lb. currants. 2 ozs. candied peel. 2 ozs. sugar. I teaspoonful ground allspice. I pint milk

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