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Ginger Pudding - Dry
From Royal Victoria cook book, 1900
Serves 6
M. A. ROGERSON
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
584Calories
9 gProtein
96 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein8.5 g
Carbohydrates96 g
Fiber0 g
Sugars38 g
Total Fat19 g
Saturated Fat9.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.6 g
Cholesterol13 mg
Sodium3.3 mg
Potassium108 mg
Calcium15 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline1.2 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 25. The excerpt below is the record exactly as published.
. GINGER PUDDING—Dry.—Quarter pound suet, 4 pound flour, | pound sugar, 1 teaspoon ginger
Cook this with the app: pantry check, scaling, and the assistant.