Crosby Cake
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
2335Calories
16 gProtein
153 gCarbs
193 gFat
Full nutrition (34 nutrients)
Calories2335 kcal
Protein16 g
Carbohydrates153 g
Fiber6 g
Sugars116 g
Total Fat193 g
Saturated Fat35 g
Monounsaturated Fat86 g
Polyunsaturated Fat63 g
Omega-30 g
Cholesterol372 mg
Sodium913 mg
Potassium818 mg
Calcium886 mg
Iron5.9 mg
Magnesium67 mg
Phosphorus1197 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C381 mg
Vitamin A2040 mcg
Vitamin E38 mg
Vitamin K208 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate57 mcg
Choline327 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 5. The excerpt below is the record exactly as published.
2 ozs. candied peel. J lb. sugar. Pinch of nutmeg. I egg. J pint sour milk. Rub margarine into flour, then add dry ingredients, leaving baking powder until the last. Beat thoroughly, and bake in a moderate oven. CURRANT LOAF. lbs. MILLENNIUM flour. 2'^teaspoonfuls BORWICK'S BAKING POWDER. J lb. dripping. J lb. currants. J lb. sultanas. 2 ozs. candied peel. I egg, and f pint mxilk. Rub dripping into flour, add dry ingredients, then beat briskly with egg and milk. Add baking powder last. Stir well, and put quickly into moderate oven. Bake about I J hours. BORWICK'S COOKERY BOOK, 19 APRICOT CAKE. 4 ozs. margarine. 3 ozs. castor sugar. 2 yolks of eggs. 6 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. Beat margarine and sugar to a light cream, and add beaten yolks of eggs. Sift in the flour and baking powder, and beat the mixture thoroughly, and bake for I hour. When cake has cooled, cut into three layers, and spread each with apricot jam. Pour a little jam over the cake, and sprinkle well with chopped almonds. AMERICAN CURRANT CAKE. J lb. margarine. 1 lb. castor sugar. 2 eggs. 3 ozs. currants. . i lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. I teaspoonful ground cinnamon. I teaspoonful lemon essence. I tablespoonful of milk. Beat margarine and sugar to a light cream, and work in eggs one by one. Beat the mixture well for 10 minutes, then stir in the currants. Add the sifted flour, baking powder and milk. Pour into a paper-lined and we]l-greased cake tin, and bake for about 45 minutes in a moderately heated oven. CROSBY CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. h lb. margarine 4 ozs. sugar. 6 ozs currants. 2 ozs. candied peel 2 eggs. A little milk. Pinch of salt.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.