Ginger Pudding
From The housekeeper's companion, 1883
Eat with a sauce made of half a pint of molasses, one pint of sugar, a lump of butter the size of an egg, a teaspoonful of ginger, and a little water boiled together.
Presented as published in 1883. 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
As published
This recipe was extracted from The housekeeper's companion (1883), page 138. The excerpt below is the record exactly as published.
Ginger Pudding. — Five eggs, two teacupfuls sugar, one and one-half teacupfuls butter, four teacupfuls of flour, after being sifted, one of molasses, one of sour milk, with a teaspoon- ful of soda dissolved in it, two teaspoonfuls ground ginger, a little cinnamon, a pinch of salt, unless the butter is salt enough; beat the eggs *nd sugar together, set the molasses and butter over the fire to melt the latter; mix alternately the eggs, and flour; lastly, milk, soda and spice; bake slowly. Eat with the following sauce: One-half pint of molasses, one pint of sugar, HOUSEHOLD. 201 lump of butter, size of an egg, a teaspoonful of ginger, a little water. Let all boil and serve hot. Cottage Pudding. — One egg, one pint of flour, one cup- ful of milk, one cupful of sugar, three tablespoonfuls of melted butter, one teaspoonful of soda
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