Ginger Pudding

Name: Ginger Pudding
Ingredients: four ounces of preserved ginger cut fine; two teaspoonfuls of ginger syrup; four ounces of castor sugar; four eggs with the white and yolks beaten separately

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

1117Calories

35 gProtein

199 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1117 kcal

Protein35 g

Carbohydrates199 g

Fiber16 g

Sugars122 g

Total Fat24 g

Saturated Fat9.2 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat4.9 g

Omega-30.3 g

Cholesterol744 mg

Sodium319 mg

Potassium1778 mg

Calcium243 mg

Iron26 mg

Magnesium268 mg

Phosphorus587 mg

Zinc6.7 mg

Copper0.7 mg

Manganese38 mg

Vitamin D4 mcg

Vitamin C0.8 mg

Vitamin A322 mcg

Vitamin E2.1 mg

Vitamin K1.5 mcg

Vitamin B61 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate109 mcg

Choline635 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 31. The excerpt below is the record exactly as published.

four ounces of preserved ginger cut fine, two teaspoonfuls of ginger syrup, four ounces of castor sugar, and four eggs with the white and yolks beaten separately

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