Marmalade Pudding (2)

Name: Marmalade Pudding (2)
Ingredients: Beat I oz. of margarine; i oz. of sugar; add yolk of egg; i oz. of marmalade; ih ozs. of MILLENNIUM flour; I teaspoonful of BORWICK^S BAKING POWDER; then the white of egg whipped to a stiff froth

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

466Calories

6 gProtein

50 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories466 kcal

Protein6.1 g

Carbohydrates50 g

Fiber0.3 g

Sugars42 g

Total Fat28 g

Saturated Fat4 g

Monounsaturated Fat10 g

Polyunsaturated Fat7.6 g

Cholesterol0 mg

Sodium367 mg

Potassium27 mg

Calcium333 mg

Iron0.7 mg

Magnesium3.2 mg

Phosphorus447 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.5 mg

Vitamin A232 mcg

Vitamin E5.4 mg

Vitamin K26 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate3.4 mcg

Choline6.4 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 18. The excerpt below is the record exactly as published.

MARMALADE PUDDING (2). Beat I oz. of margarine and i oz. of sugar to a cream, add yolk of egg, i oz. of marmalade, ih ozs. of MIL- LENNIUM flour, I teaspoonful of BORWICK^S BAKING POWDER, then the white of egg whipped to a stiff froth

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