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Treacle Sponge
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe attributed to Miss Perkin.
Presented as published in 1907. 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
770Calories
6 gProtein
35 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories770 kcal
Protein5.7 g
Carbohydrates35 g
Fiber0 g
Sugars2.3 g
Total Fat67 g
Saturated Fat37 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.2 g
Cholesterol48 mg
Sodium66 mg
Potassium71 mg
Calcium43 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate69 mcg
Choline4 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 56. The excerpt below is the record exactly as published.
Treacle Sponge. tjlb. Flour. 20zs. Suet. i teaspoonful Baking Powder, i teacupful Golden Syrup
Cook this with the app: pantry check, scaling, and the assistant.