Ginger Bread Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
2891Calories
34 gProtein
187 gCarbs
221 gFat
Full nutrition (34 nutrients)
Calories2891 kcal
Protein34 g
Carbohydrates187 g
Fiber0.1 g
Sugars11 g
Total Fat221 g
Saturated Fat120 g
Monounsaturated Fat73 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol340 mg
Sodium1361 mg
Potassium440 mg
Calcium78 mg
Iron15 mg
Magnesium72 mg
Phosphorus380 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E3.9 mg
Vitamin K8.3 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate389 mcg
Choline160 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 50. The excerpt below is the record exactly as published.
a teaspoonful extract of lemon. Brown lightly in the oven. 23. — Orange Pancake. To one pt. of warm milk, add 1 tablespoon- ful of melted butter, 1 pt. of flour, 2 eggs beaten stiff, two tablespoonfuls of sugar, and juice of 1 orange. Bake on griddle. Butter and sweeten. — From Good Housekeeping. 24. — Ginger Bread Pudding. One-half oz. treacle, y2 lb. flour, ^ lb. suet, 1 teaspoonful ginger, ^ pt. milk, 1 egg, 1 teaspoonful carbonate of soda
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