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Gingerbread Pudding

Name: Gingerbread Pudding
Yield: 6 servings
Ingredients: | lb. flour; | lb. suet; 1 tea-sp. ground ginger; | tea-sp. ground cinna- mon; 1 tea-sp. baking powder; A pinch of salt; 1 egg-; 1 tea-cupful treacle; 1 tea-cupful milk

From Cookery for every household, 1914

Serves 6

Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 9d.

Presented as published in 1914. 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

478Calories

5 gProtein

33 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein4.9 g

Carbohydrates33 g

Fiber0.3 g

Sugars3.3 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol26 mg

Sodium1703 mg

Potassium75 mg

Calcium63 mg

Iron2.6 mg

Magnesium13 mg

Phosphorus68 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.4 mcg

Vitamin E0.6 mg

Vitamin K1.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate61 mcg

Choline3.1 mg

Caffeine0 mg

Water10 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 647. The excerpt below is the record exactly as published.

Gingerbread Pudding | lb. flour. | lb. suet. 1 tea-sp. ground ginger. | tea-sp. ground cinna- mon. 1 tea-sp. baking powder. A pinch of salt. 1 egg- 1 tea-cupful treacle. 1 tea-cupful milk

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