Preserve Pudding

Name: Preserve Pudding
Ingredients: Beat i lb. margarine to a cream; with 2 ozs. of sugar; Add I egg (beat white and yolk separately); add 4 ozs. of MILLENNIUM flour; mixed with i tablespoonful of BORWICK^S BAKING POWDER; stir in 2 tablespoonfuls of red 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

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.

PRESERVE PUDDING. Beat i lb. margarine to a cream with 2 ozs. of sugar. Add I egg (beat white and volk separately), add 4 ozs. of MILLENNIUM flour mixed with i tablespoonful of BORWICK^S BAKING POWDER, stir in 2 table- spoonfuls of red jam

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