Ginger Pudding
From The St. Mungo cookery book, 1904
Recipe by E. J. Wilkie, Grangemouth.
Presented as published in 1904. 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
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 35. The excerpt below is the record exactly as published.
GINGER PUDDING (American). I egg. I cupful molasses ^ cupful butter. ^ cupful fruit. ^ cupful hot water. I teaspoon ful ginger. I teaspoonful soda. Stir stiff with flour and steam 1 hour. Serve with sauce or sugar and cream. Mostly any kind of preserved fruit will answer. Kate Rogers, Barre, Vt, U.S.A. GINGER PUDDING. 6 ozs. grated bread. 2 ozs. flour. I egg. 4 oz. suet. A little syrup I teaspoonful baking powder. 4 ozs. sugar. 4 ozs ginger. -I teacupful milk,
Cook this with the app: pantry check, scaling, and the assistant.