dairy-freenut-freesoy-freefish-freeshellfish-free
Ginger Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe attributed to Mrs. Silk.
Presented as published in 1907. 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
635Calories
7 gProtein
68 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein6.9 g
Carbohydrates68 g
Fiber0.1 g
Sugars38 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol88 mg
Sodium195 mg
Potassium138 mg
Calcium136 mg
Iron3.1 mg
Magnesium17 mg
Phosphorus114 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate69 mcg
Choline52 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 49. The excerpt below is the record exactly as published.
Ginger Pudding. ^lb. Flour. fib. finely-chopped Suet Pb. brown Sugar. 2 Eggs ' 1 teaspoonful ground Ginger. 2 teaspoonfuls Baking Powder. 2 teaspoonfuls Treacle
Cook this with the app: pantry check, scaling, and the assistant.