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Ginger Pudding
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
449Calories
5 gProtein
57 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein5 g
Carbohydrates57 g
Fiber0 g
Sugars24 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.8 g
Cholesterol16 mg
Sodium2.9 mg
Potassium68 mg
Calcium9 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate68 mcg
Choline1.7 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 86. The excerpt below is the record exactly as published.
Ginger Pudding — Nine oz. flour, 5 oz. suet, 5 oz. sugar, 1 large tablespoonful grated ginger
Cook this with the app: pantry check, scaling, and the assistant.