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Gingerbread Pudding

Name: Gingerbread Pudding
Yield: 8 servings
Ingredients: One pound of flour; one-half pound of finely-chopped suet; one pound of treacle; two eggs; two teaspoonfuls of baking-powder; two teaspoonfuls of ground ginger; one-half pint of milk; salt

From Soyer's standard cookery, 1912

Serves 8

Presented as published in 1912. 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

641Calories

9 gProtein

88 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories641 kcal

Protein9.2 g

Carbohydrates88 g

Fiber0.1 g

Sugars43 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol69 mg

Sodium183 mg

Potassium189 mg

Calcium129 mg

Iron5.7 mg

Magnesium28 mg

Phosphorus151 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.6 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.1 mg

Folate97 mcg

Choline44 mg

Caffeine0 mg

Water58 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 184. The excerpt below is the record exactly as published.

Gingerbread Pudding. INGREDIENTS. — One pound of flour, one-half pound of finely- chopped suet, one pound of treacle, two eggs, two teaspoonfuls of baking-powder, two teaspoonfuls of ground ginger, one-half pint of milk, salt

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