Treacle Sponge
From The handy dictionary of cookery, 1890
Serve the sauce in a boat or around the pudding.
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
1530Calories
39 gProtein
318 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1530 kcal
Protein39 g
Carbohydrates318 g
Fiber0.2 g
Sugars142 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol215 mg
Sodium902 mg
Potassium872 mg
Calcium395 mg
Iron20 mg
Magnesium116 mg
Phosphorus606 mg
Zinc3.7 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)16 mg
Folate387 mcg
Choline191 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 103. The excerpt below is the record exactly as published.
Treacle Sponge. Put into a basin half a pound of flour, half a teaspoonful of ground ginger, half a teaspoonful of carbonate of soda : mix them well together with the tips of the fingers. Put into a saucepan three-quarters of a teacup of treacle ; when it is melted, and just warm, pour it into the flour; mix. with about the same quantity of milk and one egg well beaten
Cook this with the app: pantry check, scaling, and the assistant.