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Treacle Sponge

Name: Treacle Sponge
Yield: 8 servings
Ingredients: I- lb. flour; ^ lb. suet; ^ teaspoonful ginger; ^ teaspoonful carbonate of soda; 1 egg; f teacupful of milk; and same of treacle

From Tried favourites cookery book, 1909

Serves 8

Presented as published in 1909. 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

508Calories

7 gProtein

56 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories508 kcal

Protein7.4 g

Carbohydrates56 g

Fiber0 g

Sugars13 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol43 mg

Sodium92 mg

Potassium94 mg

Calcium17 mg

Iron3.4 mg

Magnesium16 mg

Phosphorus79 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A11 mcg

Vitamin E0.5 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate94 mcg

Choline20 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 125. The excerpt below is the record exactly as published.

Treacle Sponge. I- lb. flour, ^ lb. suet, ^ teaspoonful ginger and carbonate of soda, 1 egg, f teacupful of milk, and f cupful of sugar, and same of treacle

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