Ginger Pudding

Name: Ginger Pudding
Ingredients: 4 ozs. of crumb of French roll; 4 ozs. of preserved ginger; 2 teaspoonfuls of ginger syrup; 4 ozs. of castor sugar; 4 eggs

From Savouries and sweets suitable for luncheons and dinners, 1886

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

1468Calories

48 gProtein

258 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1468 kcal

Protein48 g

Carbohydrates258 g

Fiber18 g

Sugars128 g

Total Fat32 g

Saturated Fat11 g

Monounsaturated Fat10 g

Polyunsaturated Fat7.7 g

Omega-30.6 g

Cholesterol749 mg

Sodium848 mg

Potassium1936 mg

Calcium445 mg

Iron30 mg

Magnesium297 mg

Phosphorus725 mg

Zinc7.9 mg

Copper0.9 mg

Manganese38 mg

Vitamin D4 mcg

Vitamin C1 mg

Vitamin A323 mcg

Vitamin E2.4 mg

Vitamin K14 mcg

Vitamin B61.2 mg

Vitamin B121.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate223 mcg

Choline651 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 31. The excerpt below is the record exactly as published.

Ginger Pudding. Fok Five Persons. — 4 ozs. of cnimb of French roll ; 4 ozs. of preserved ginger ; 2 teaspoonfuls of ginger syrup ; 4 ozs. of castor sugar ; 4 eggs

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