Ginger Pudding

Name: Ginger Pudding
Ingredients: $-lb. Fiour; $-lb. Shredded ATORA; {-pint Golden Syrup; 4-pint Milk; 2 teaspoonsful Ginger; Pinch of Salt; 4 teaspoonful Bi-carbonate of Seda; | Egg (optional)

From The Atora book of tested recipes, 1930

Sufficient for 6 to 8 persons.

Presented as published in 1930. 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

2612Calories

95 gProtein

413 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories2612 kcal

Protein95 g

Carbohydrates413 g

Fiber0 g

Sugars241 g

Total Fat70 g

Saturated Fat38 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.1 g

Omega-30.3 g

Cholesterol420 mg

Sodium5975 mg

Potassium3428 mg

Calcium2495 mg

Iron21 mg

Magnesium319 mg

Phosphorus2329 mg

Zinc11 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D20 mcg

Vitamin C0 mg

Vitamin A704 mcg

Vitamin E1.5 mg

Vitamin K0.2 mcg

Vitamin B61.4 mg

Vitamin B1211 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)4 mg

Niacin (B3)18 mg

Folate386 mcg

Choline494 mg

Caffeine0 mg

Water1830 g

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 6. The excerpt below is the record exactly as published.

GINGER PUDDING $-lb. Fiour. $-lb. Shredded ATORA. {-pint Golden Syrup. 4-pint Milk, 2 teaspoonsful Ginger. Pinch of Salt. 4 teaspoonful Bi-carbonate of Seda. | Egg (optional)

Cook this with the app: pantry check, scaling, and the assistant.