Marguerite Pudding

Name: Marguerite Pudding
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; J lb. margarine; 3 ozs. sugar; I egg; Pinch of salt; Jam; About f gill 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

2094Calories

11 gProtein

95 gCarbs

191 gFat

Full nutrition (34 nutrients)

Calories2094 kcal

Protein11 g

Carbohydrates95 g

Fiber0 g

Sugars91 g

Total Fat191 g

Saturated Fat36 g

Monounsaturated Fat85 g

Polyunsaturated Fat62 g

Omega-30 g

Cholesterol201 mg

Sodium882 mg

Potassium292 mg

Calcium839 mg

Iron1.9 mg

Magnesium26 mg

Phosphorus1114 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0.2 mg

Vitamin A1976 mcg

Vitamin E36 mg

Vitamin K208 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate26 mcg

Choline197 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 19. The excerpt below is the record exactly as published.

MARGUERITE PUDDING. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. J lb. margarine. 3 ozs. sugar. I egg. Pinch of salt. Jam. About f gill milk

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