Ginger Pudding

Name: Ginger Pudding
Ingredients: one pound of chopped suet; one pound of breadcrumbs; one ounce of flour; half a pound of golden syrup; one teaspoonful of ground ginger; half a teaspoonful of carbonate of soda; two whole eggs; sufficient milk to work these ingredients into a firm paste

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

6531Calories

84 gProtein

517 gCarbs

460 gFat

Full nutrition (34 nutrients)

Calories6531 kcal

Protein84 g

Carbohydrates517 g

Fiber21 g

Sugars195 g

Total Fat460 g

Saturated Fat246 g

Monounsaturated Fat151 g

Polyunsaturated Fat26 g

Omega-30 g

Cholesterol680 mg

Sodium4257 mg

Potassium1316 mg

Calcium933 mg

Iron35 mg

Magnesium248 mg

Phosphorus1068 mg

Zinc9.6 mg

Copper1.4 mg

Manganese5.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E8.2 mg

Vitamin K47 mcg

Vitamin B60.9 mg

Vitamin B123.7 mcg

Thiamin (B1)5 mg

Riboflavin (B2)2.6 mg

Niacin (B3)34 mg

Folate583 mcg

Choline387 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 87. The excerpt below is the record exactly as published.

GINGER PUDDING ONE pound of chopped suet, one pound of breadcrumbs, one ounce of flour, half a pound of golden syrup, one teaspoonful of ground ginger, half a teaspoonful of carbonate of soda, two whole eggs, and sufficient milk to work these ingredients into a firm paste

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