Sponge Pudding
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
915Calories
10 gProtein
59 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories915 kcal
Protein9.7 g
Carbohydrates59 g
Fiber0 g
Sugars57 g
Total Fat73 g
Saturated Fat14 g
Monounsaturated Fat33 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol186 mg
Sodium445 mg
Potassium85 mg
Calcium358 mg
Iron1.4 mg
Magnesium8.8 mg
Phosphorus543 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A777 mcg
Vitamin E14 mg
Vitamin K78 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate24 mcg
Choline158 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 20. The excerpt below is the record exactly as published.
SPONGE PUDDING. Mix 2 ozs. of warmed margarine with 4 ozs. of fine bread crumbs, i oz. of sugar, i egg, and J pint of hot milk. Grease basin and cover thickly with 2 ozs. of cleaned currants, and i oz. of chopped mixed peel. Add quickly, just before pouring into basin, i teaspoonful of BORWICK'S BAKING POWDER. Steam i hour. THREE MINUTES' PUDDING. • I tablespoonful MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I tablespoonful castor sugar. I egg. Beat the egg and sugar together, add flour, and baking powder, put into a flat, greased pan, and bake lightly in a brisk oven. Take quickly from the tin, spread with jam, roll up, and sift sugar over it. Suflicient for one person. JAM SPONGE PUDDING. Two eggs, 2 ozs. of sugar, 4 ozs. of margarine, 6 ozs. of MILLENNIUM flour, i teaspoonful of BORWICK'S BAKING POWDER, and i tablespoonful of apricot jam. Beat the margarine and sugar to a cream, then add the eggs well whisked, and then the flour, and lastly the baking powder. About three parts fill a well-greased mould, and steam for I J hours. Turn out and pour jam over, which should be warmed in a saucepan beforehand. SPONGE PUDDING. Beat 3 ozs. of margarine and 2 ozs. of castor sugar to a cream, add the yolk of i egg well beaten. BORWICK'S COOKERY BOOK. 6i Stir in lightly J lb. of MILLENNIUM flour and i tea- spoonful of BORWICK'S BAKING POWDER. Beat the white of egg to a stiff froth
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