vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ginger Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Best served hot or cold.
Presented as published in 1898. 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
714Calories
45 gProtein
57 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein45 g
Carbohydrates57 g
Fiber7.2 g
Sugars28 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.4 g
Omega-30.2 g
Cholesterol967 mg
Sodium489 mg
Potassium1287 mg
Calcium593 mg
Iron11 mg
Magnesium142 mg
Phosphorus863 mg
Zinc5.8 mg
Copper0.4 mg
Manganese11 mg
Vitamin D7.9 mcg
Vitamin C34 mg
Vitamin A503 mcg
Vitamin E2.8 mg
Vitamin K1 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)3.8 mg
Folate129 mcg
Choline802 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 340. The excerpt below is the record exactly as published.
Ginger Pudding. — For a pint and a half mould take two and a half gills of milk, three whole eggs and two yolks, two tablespoonfuls of ginger syrup made by simmering preserved ginger in a little water, and the “zest” of a lemon
Cook this with the app: pantry check, scaling, and the assistant.