Sultana Tea Cakes

Name: Sultana Tea Cakes
Ingredients: 1 lb. MILLENNIUM flour; n teaspoonfuls BORWICK'S BAKING POWDER; Pinch of salt; 3 ozs. margarine; 2 ozs. sugar; 2 ozs. sultanas; I oz. candied peel; I egg, and a little milk

From Borwick's cookery book, 1890

It is wise to prepare all the materials used before beginning to mix the cake.

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

1082Calories

9 gProtein

108 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1082 kcal

Protein8.8 g

Carbohydrates108 g

Fiber4.9 g

Sugars95 g

Total Fat73 g

Saturated Fat14 g

Monounsaturated Fat33 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol186 mg

Sodium461 mg

Potassium553 mg

Calcium432 mg

Iron2.2 mg

Magnesium33 mg

Phosphorus604 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C38 mg

Vitamin A777 mcg

Vitamin E14 mg

Vitamin K80 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate30 mcg

Choline166 mg

Caffeine0 mg

Water84 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 13. The excerpt below is the record exactly as published.

SULTANA TEA CAKES. 1 lb. MILLENNIUM flour. n teaspoonfuls BORWICK'S BAKING POWDER. Pinch of salt. 3 ozs. margarine. 2 ozs. sugar. 2 ozs. sultanas. I oz. candied peel. I egg, and a little milk

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