Ginger Pudding
From Hilda's diary of a Cape housekeeper, 1902
Recipe from Mrs. Eksteen.
Presented as published in 1902. 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
5497Calories
63 gProtein
810 gCarbs
230 gFat
Full nutrition (34 nutrients)
Calories5497 kcal
Protein63 g
Carbohydrates810 g
Fiber0.4 g
Sugars459 g
Total Fat230 g
Saturated Fat123 g
Monounsaturated Fat74 g
Polyunsaturated Fat8.3 g
Omega-30 g
Cholesterol355 mg
Sodium148 mg
Potassium949 mg
Calcium276 mg
Iron28 mg
Magnesium151 mg
Phosphorus750 mg
Zinc5.1 mg
Copper0.8 mg
Manganese4.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E4 mg
Vitamin K8.3 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.4 mg
Niacin (B3)32 mg
Folate752 mcg
Choline182 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 97. The excerpt below is the record exactly as published.
Ginger Pudding (Mrs. Eksteen’s). — ^ lb. chopped suet. I lb. sugar. 1 lb. flour. I large teaspoonful of ground ginger. Half a cup of milk. 1 egg. Stir all well together ; boil for two hours in a mould. Serve with any fruit sauce or custard. Cold Water Pudding (Miss Cartwright’s). — 2 ozs. fresh butter. 1 lb. sifted sugar. 3 oi‘ 4 eggs. 1 lemon. 8 tablespoon fills of cold water. Beat the butter to a cream ; add the yolks of the eggs, then the sugar and water, the juice of the lemon and grated rind; beat the whites of the eggs to a stiff froth to add last, and beat all well together, and bake in a small pudding-dish, in a slow oven, for half-an-hour or more, and serve quickly. Raisin Bread (Miss Cartwright’s). — 2 lbs. flour. I lb. sugar.
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