Ginger Pudding
From The child's cookery book, 1900
Presented as published in 1900. 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
1484Calories
14 gProtein
206 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1484 kcal
Protein14 g
Carbohydrates206 g
Fiber1.1 g
Sugars113 g
Total Fat69 g
Saturated Fat37 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol48 mg
Sodium11 mg
Potassium273 mg
Calcium33 mg
Iron8.1 mg
Magnesium48 mg
Phosphorus147 mg
Zinc1.3 mg
Copper0.2 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E1.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate183 mcg
Choline7.3 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 12. The excerpt below is the record exactly as published.
Ginger Pudding Chop two and a half ounces of suet very finely, and add to it a quarter of a pound of flour. Mix it well together and then stir in a quarter of a pound of moist sugar and a tablespoonful of ground ginger
Cook this with the app: pantry check, scaling, and the assistant.