Ginger Bread Pudding

Name: Ginger Bread Pudding
Ingredients: One-half oz. treacle; y2 lb. flour; ^ lb. suet; 1 teaspoonful ginger; ^ pt. milk; 1 egg; 1 teaspoonful carbonate of soda; 1 teaspoonful extract of lemon

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

1922Calories

33 gProtein

187 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1922 kcal

Protein33 g

Carbohydrates187 g

Fiber0.1 g

Sugars11 g

Total Fat115 g

Saturated Fat61 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol263 mg

Sodium1353 mg

Potassium422 mg

Calcium76 mg

Iron14 mg

Magnesium71 mg

Phosphorus363 mg

Zinc2.6 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D1 mcg

Vitamin C0.1 mg

Vitamin A80 mcg

Vitamin E2.2 mg

Vitamin K4.2 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate388 mcg

Choline154 mg

Caffeine0 mg

Water73 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.

Ginger Bread Pudding. One-half oz. treacle, y2 lb. flour, ^ lb. suet, 1 teaspoonful ginger, ^ pt. milk, 1 egg, 1 teaspoonful carbonate of soda, 1 tea- spoonful extract of lemo

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