Lunch 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
1679Calories
22 gProtein
252 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories1679 kcal
Protein22 g
Carbohydrates252 g
Fiber7.5 g
Sugars78 g
Total Fat72 g
Saturated Fat12 g
Monounsaturated Fat31 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol0 mg
Sodium517 mg
Potassium958 mg
Calcium396 mg
Iron13 mg
Magnesium86 mg
Phosphorus372 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A702 mcg
Vitamin E14 mg
Vitamin K80 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate288 mcg
Choline20 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 4. The excerpt below is the record exactly as published.
LUNCH CAKES. 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 3 ozs. margarine. 2 ozs. raw sugar. I oz. each sultanas, currants, and chopped raisins. J oz. candied peel. I egg. 1 teaspoonful mixed ground spice. Grated rind of i lemon
Cook this with the app: pantry check, scaling, and the assistant.