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Ginger Pudding
From Handbook of practical cookery, 1886
Serves 6
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
339Calories
3 gProtein
41 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein3.4 g
Carbohydrates41 g
Fiber0.1 g
Sugars19 g
Total Fat18 g
Saturated Fat9.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol13 mg
Sodium2.2 mg
Potassium48 mg
Calcium6.5 mg
Iron1.7 mg
Magnesium8.8 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate46 mcg
Choline1.2 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 108. The excerpt below is the record exactly as published.
Ginger Pudding.— Six ounces flour, one quarter pound SEVEN-CUP PUDDING — FAMILY DUMPLING. 161 moist sugar, one quarter pound suet, one tea-spoonful ground ginger
Cook this with the app: pantry check, scaling, and the assistant.