Ginger Pudding (Preserved)
From The recipe book of "Atora" the good beef suet, 1930
Serve with sauce made from half-cup each of treacle and ginger syrup, and one or two tablespoonfuls of water, heated together.
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
Nutrition per serving
14536Calories
353 gProtein
3105 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories14536 kcal
Protein353 g
Carbohydrates3105 g
Fiber76 g
Sugars1096 g
Total Fat109 g
Saturated Fat25 g
Monounsaturated Fat18 g
Polyunsaturated Fat30 g
Omega-30.2 g
Cholesterol215 mg
Sodium11436 mg
Potassium6990 mg
Calcium3650 mg
Iron210 mg
Magnesium1308 mg
Phosphorus4413 mg
Zinc37 mg
Copper6.3 mg
Manganese51 mg
Vitamin D3.3 mcg
Vitamin C37 mg
Vitamin A161 mcg
Vitamin E1.8 mg
Vitamin K91 mcg
Vitamin B63.4 mg
Vitamin B126.5 mcg
Thiamin (B1)28 mg
Riboflavin (B2)13 mg
Niacin (B3)192 mg
Folate3672 mcg
Choline427 mg
Caffeine0 mg
Water863 g
As published
This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 11. The excerpt below is the record exactly as published.
GINGER PUDDING (Preserved) 3-lb. Treacle. 3-lb. Flour. 3-lb. Bread- crumbs. 3-oz. Shredded ATORA. 3-oz. Preserved Ginger. 1-oz. Candied Peel. 1 teaspoonful Grated Ginger. 1 teaspoonful Baking Powder. 1 Egg. Milk to moisten
Cook this with the app: pantry check, scaling, and the assistant.