Ginger Pudding

Name: Ginger Pudding
Ingredients: 3 oz. flour; 3 oz. minced suet; 3 oz. bread crumbs; 3 oz. sugar; £ lb. preserved ginger; 3 eggs; A little milk, if required; A pinch of salt; £ teaspoonful grated ginger; | teaspoonful carbonate of soda

From Choice cookery, 1888

Serve with white sauce flavoured with ginger syrup.

Presented as published in 1888. 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

2676Calories

61 gProtein

375 gCarbs

110 gFat

Full nutrition (34 nutrients)

Calories2676 kcal

Protein61 g

Carbohydrates375 g

Fiber36 g

Sugars98 g

Total Fat110 g

Saturated Fat56 g

Monounsaturated Fat34 g

Polyunsaturated Fat9.4 g

Omega-30.6 g

Cholesterol616 mg

Sodium2166 mg

Potassium3504 mg

Calcium517 mg

Iron57 mg

Magnesium564 mg

Phosphorus923 mg

Zinc12 mg

Copper1.6 mg

Manganese77 mg

Vitamin D3 mcg

Vitamin C1.7 mg

Vitamin A245 mcg

Vitamin E2.9 mg

Vitamin K11 mcg

Vitamin B61.9 mg

Vitamin B121.9 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)34 mg

Folate328 mcg

Choline552 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 26. The excerpt below is the record exactly as published.

GINGER PUDDING. 3 oz. flour 3 oz. minced suet 3 oz. bread crumbs 3 oz. sugar £ lb. preserved ginger 3 eggs A little milk, if required A pinch of salt £ teaspoonful grated ginger | teaspoonful carbonate of soda

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