Ginger Pudding

Name: Ginger Pudding
Ingredients: Six ounces of breadcrumbs; A gill of milk; Four ounces and a half of flour; Seven ounces and a half of finely chopped suet; One tablespoonful and a quarter of ground ginger; One teaspoonful and a quarter of baking powder; One tablespoonful and a quarter of treacle

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

3114Calories

45 gProtein

249 gCarbs

215 gFat

Full nutrition (34 nutrients)

Calories3114 kcal

Protein45 g

Carbohydrates249 g

Fiber9.1 g

Sugars30 g

Total Fat215 g

Saturated Fat116 g

Monounsaturated Fat70 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol159 mg

Sodium1910 mg

Potassium868 mg

Calcium829 mg

Iron19 mg

Magnesium149 mg

Phosphorus713 mg

Zinc4.8 mg

Copper0.7 mg

Manganese5.9 mg

Vitamin D1.2 mcg

Vitamin C0.1 mg

Vitamin A39 mcg

Vitamin E3.4 mg

Vitamin K19 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)22 mg

Folate390 mcg

Choline63 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 27. The excerpt below is the record exactly as published.

QINQER PUDDING Ingredients Six ounces of breadcrumbs. A gill of milk. Four ounces and a half of flour. One tablespoonful and a quarter Seven ounces and a half of finely of ground ginger. chopped suet. One teaspoonful and a quarter of One tablespoonful and a quarter baking powder.

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