Ginger Pudding
From Royal Victoria cook book, 1900
Serves 1
Recipe by Lucy Bell.
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
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 31. The excerpt below is the record exactly as published.
GINGER PUDDING.—Half cup butter, $ cup treacle, 4 cup brown sugar, 4 eggs, 1 tablespoon ginger, 1 teaspoon cream tartar, $ teaspoon soda, flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.