Jam Sponge Pudding

Name: Jam Sponge Pudding
Ingredients: Two eggs; 2 ozs. of sugar; 4 ozs. of margarine; 6 ozs. of MILLENNIUM flour; i teaspoonful of BORWICK'S BAKING POWDER; i tablespoonful of apricot jam

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

1220Calories

13 gProtein

72 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1220 kcal

Protein13 g

Carbohydrates72 g

Fiber0.1 g

Sugars66 g

Total Fat101 g

Saturated Fat19 g

Monounsaturated Fat45 g

Polyunsaturated Fat32 g

Omega-30 g

Cholesterol372 mg

Sodium532 mg

Potassium174 mg

Calcium390 mg

Iron2.4 mg

Magnesium16 mg

Phosphorus644 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C1.9 mg

Vitamin A1091 mcg

Vitamin E19 mg

Vitamin K104 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline308 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 20. The excerpt below is the record exactly as published.

JAM SPONGE PUDDING. Two eggs, 2 ozs. of sugar, 4 ozs. of margarine, 6 ozs. of MILLENNIUM flour, i teaspoonful of BORWICK'S BAKING POWDER, and i tablespoonful of apricot jam

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