Ginger Pudding
From The book of plain cooking, 1904
Presented as published in 1904. 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
2262Calories
27 gProtein
294 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories2262 kcal
Protein27 g
Carbohydrates294 g
Fiber1.1 g
Sugars113 g
Total Fat111 g
Saturated Fat60 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol77 mg
Sodium16 mg
Potassium434 mg
Calcium56 mg
Iron15 mg
Magnesium79 mg
Phosphorus275 mg
Zinc2.2 mg
Copper0.4 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate365 mcg
Choline9.6 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.
Ginger Pudding Shred very finely a quarter of a pound of suet, and add to it half a pound of flour, a quar- ter of a pound of moist sugar, and a tablespoon- ful of ground ginge
Cook this with the app: pantry check, scaling, and the assistant.