Ginger Pudding

Name: Ginger Pudding
Ingredients: 6 ozs. MILLENNIUM flour; I teaspoonful BORWICK'S BAKING POWDER; I teaspoonful ground ginger; 3 ozs. shredded suet; 1 oz. candied peel; Pinch of salt; 2 tablespoonfuls treacle; A little milk

From Borwick's 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

830Calories

2 gProtein

29 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories830 kcal

Protein1.9 g

Carbohydrates29 g

Fiber3.4 g

Sugars23 g

Total Fat80 g

Saturated Fat45 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol58 mg

Sodium376 mg

Potassium113 mg

Calcium373 mg

Iron2.5 mg

Magnesium15 mg

Phosphorus463 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A0.9 mcg

Vitamin E1.3 mg

Vitamin K3.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate4.9 mcg

Choline8.3 mg

Caffeine0 mg

Water35 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 20. The excerpt below is the record exactly as published.

GINGER PUDDING. 6 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I teaspoonful ground ginger. 3 ozs. shredded suet. 1 oz. candied peel. Pinch of salt. 2 tablespoonfuls treacle. A little milk

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