Rainbow Cakes

Name: Rainbow Cakes
Ingredients: J lb. margarine; 3 ozs. castor sugar; 5 ozs. MILLENNIUM flour; 1 teaspoonful BORWICK'S BAKING POWDER; 2 eggs

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

2090Calories

13 gProtein

88 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories2090 kcal

Protein13 g

Carbohydrates88 g

Fiber0 g

Sugars85 g

Total Fat192 g

Saturated Fat35 g

Monounsaturated Fat86 g

Polyunsaturated Fat62 g

Omega-30 g

Cholesterol372 mg

Sodium556 mg

Potassium178 mg

Calcium390 mg

Iron2.3 mg

Magnesium16 mg

Phosphorus649 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0.2 mg

Vitamin A2017 mcg

Vitamin E36 mg

Vitamin K208 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate49 mcg

Choline322 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 11. The excerpt below is the record exactly as published.

RAINBOW CAKES. J lb. margarine. 3 ozs. castor sugar. 5 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 eggs

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