Ginger Pudding
From Recipes (illustrated baking booklet, 1930), 1930
Follow directions on the packet for small packets.
Presented as published in 1930. 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 Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 15. The excerpt below is the record exactly as published.
GINGER PUDDING. Mix well the contents of one large packet of Green’s “ Jinjaleena,”’ 4 ozs. Suet or Butter, 1 oz. Candied Lemon Peel, 1 Egg (well beaten), about 4 pint of Milk and a pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.