Ginger Pudding
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
2585Calories
17 gProtein
124 gCarbs
224 gFat
Full nutrition (34 nutrients)
Calories2585 kcal
Protein17 g
Carbohydrates124 g
Fiber0.4 g
Sugars25 g
Total Fat224 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol161 mg
Sodium650 mg
Potassium244 mg
Calcium32 mg
Iron8 mg
Magnesium42 mg
Phosphorus175 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E3.5 mg
Vitamin K8.5 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.3 mg
Folate203 mcg
Choline14 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 14. The excerpt below is the record exactly as published.
1 cup suet, 1 teaspoonful ground ginger, H spoon carbonate of ‘soda, 2 tablespoonsful sugar, 4 cup warm treacle and little. milk. Dissolve the carb. of soda in a little warm milk, mix all together; put in’ ‘greased basin and steam 3 hrs. Serve with custard or sweet sauce. ie GROUND RICE PUDDING. ——Put 2 tablespoons- ul ground rice into pan, mix it with little milk
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