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Ginger Pudding

Name: Ginger Pudding
Yield: 4 servings
Ingredients: g oz. of flour; 5 oz. of suet; § oz, of sugar; I large tablespoonful of grated ginger

From The Ideal cook book, 1899

Serves 4

Presented as published in 1899. 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

528Calories

5 gProtein

51 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories528 kcal

Protein5.2 g

Carbohydrates51 g

Fiber0 g

Sugars18 g

Total Fat34 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.1 g

Cholesterol24 mg

Sodium3.8 mg

Potassium72 mg

Calcium9.3 mg

Iron2.5 mg

Magnesium13 mg

Phosphorus52 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K1.3 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate69 mcg

Choline2.6 mg

Caffeine0 mg

Water7.2 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 101. The excerpt below is the record exactly as published.

Ginger Pudding—Ingredients—g oz. of flour, 5 oz. of suet, § oz, of sugar, I large tablespoonful of grated ginger

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