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Ginger Pudding

Name: Ginger Pudding
Yield: 5 servings
Ingredients: three-quarters cup butter; two cups of sugar; one cup of milk; four cups of flour; one level tablespoon of ginger; four level teaspoons of baking powder; four well beaten eggs

From The Monmouth Baptist ladies' cook book, 1907

Serves 5

Presented as published in 1907. 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

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.

GIXGER PUDDING. Cream three-quarters cup butter, measured solidly, add two cups of sugar, one cup of milk, and four cups of flour sifted with one level tablespoon of ginger, four level teaspoons of baking powder, and then four well beaten eggs

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