Ginger-Bread Pudding
From The English-Chinese cookery book, 1890
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
2279Calories
9 gProtein
212 gCarbs
161 gFat
Full nutrition (34 nutrients)
Calories2279 kcal
Protein9 g
Carbohydrates212 g
Fiber0.4 g
Sugars166 g
Total Fat161 g
Saturated Fat89 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol116 mg
Sodium145 mg
Potassium282 mg
Calcium47 mg
Iron12 mg
Magnesium45 mg
Phosphorus109 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate93 mcg
Choline11 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 42. The excerpt below is the record exactly as published.
GINGER-BREAD PU DDING. GRATE six ounces of stale bread, and mix it with six ounces of suet, chopped very fine, and two ounces of flour. Add a teaspoonful of ground ginger, and mix all well together with half a pound of treacle
Cook this with the app: pantry check, scaling, and the assistant.