Hasty Cakes
From Borwick's cookery book, 1890
The success of these cakes depends almost entirely on the baking powder. If BORWICK'S is used they will look like muffins, and will be found to be a delicious and useful substitute for bread, and can be eaten hot or cold.
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 14. The excerpt below is the record exactly as published.
HASTY CAKES. I lb. MILLENNIUM flour. 3 teaspoonfuls BORWICK'S BAKING POWDER. J teaspoonful salt. A little milk
Cook this with the app: pantry check, scaling, and the assistant.