Ginger Pudding—Preserved

Name: Ginger Pudding—Preserved
Ingredients: 3-Ib. Treacle; 4-lb. Flour; }-lb. Breadcrumbs; 3-oz. Shredded ATORA; 3-oz. Preserved Ginger; l-oz. Candied Peel; | teaspoonful Grated Ginger; | teaspoonful Baking Powder; | Egg; Milk to moisten

From The Atora book of tested recipes, 1930

Sufficient for 8 persons.

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

12741Calories

306 gProtein

2718 gCarbs

110 gFat

Full nutrition (34 nutrients)

Calories12741 kcal

Protein306 g

Carbohydrates2718 g

Fiber25 g

Sugars1108 g

Total Fat110 g

Saturated Fat43 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.6 g

Omega-30.4 g

Cholesterol420 mg

Sodium3793 mg

Potassium7943 mg

Calcium3759 mg

Iron180 mg

Magnesium1145 mg

Phosphorus4755 mg

Zinc31 mg

Copper4.2 mg

Manganese44 mg

Vitamin D20 mcg

Vitamin C37 mg

Vitamin A706 mcg

Vitamin E1.8 mg

Vitamin K16 mcg

Vitamin B63.3 mg

Vitamin B1212 mcg

Thiamin (B1)22 mg

Riboflavin (B2)13 mg

Niacin (B3)149 mg

Folate3184 mcg

Choline565 mg

Caffeine0 mg

Water2336 g

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 11. The excerpt below is the record exactly as published.

GINGER PUDDING—PRESERVED 3-Ib. Treacle. 4-lb. Flour. }-lb. Breadcrumbs. 3-oz. Shredded ATORA. 3-oz. Preserved Ginger. l-oz. Candied Peel. | teaspoonful Grated Ginger. | teaspoonful Baking Powder. | Egg. Milk to moisten

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