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Gingerbread Pudding

Name: Gingerbread Pudding
Yield: 4 servings
Ingredients: One cup of molasses; 1 of sour milk; 2 cups Dousman's Best Patent flour; 1 of raisins; 1 of currants; 2 tablespoonfuls of ginger; 2 tablespoonfuls of cinnamon; 2 tablespoonfuls of allspice; 1 teaspoonful of cloves

From Superior cook book, 1905

Serves 4

Recipe by Miss Olcott.

Presented as published in 1905. 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

710Calories

11 gProtein

171 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories710 kcal

Protein11 g

Carbohydrates171 g

Fiber5.3 g

Sugars93 g

Total Fat1.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium50 mg

Potassium1833 mg

Calcium297 mg

Iron10 mg

Magnesium255 mg

Phosphorus182 mg

Zinc1.2 mg

Copper0.7 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A4.9 mcg

Vitamin E0.5 mg

Vitamin K3.7 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.7 mg

Folate130 mcg

Choline18 mg

Caffeine0 mg

Water60 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 72. The excerpt below is the record exactly as published.

Gingerbread Pudding. One cup of molasses, 1 of sour milk, ".' cups Dousman's Be^^t Patent flour, 1 of raisins, 1 of currants, 2 tabkvspoonfuls each of ginger, cinnamon and allspice, 1 teaspoonful of cloves. Steam 2 hours. Hard sauce of Imtter and sugar beaten to a creaii!. ^[iss Olcott. Baked Apple Dumpling. Mix 1 ])t. of sifted Dousman's Best Patent tiour. 3 level teaspoons of baking powder, i/> teaspoon salt, rub in i/t cup butter and lard, Yi ^^'P <^^ milk, I beaten egg. Xearly fill a dee]) ]»u(lding dish with a|q)les pared and cut in quarters, 1 cup sugar, flavor with lemon rind oi- whatever you wish, turn the dough over the apples. Bake in Jewel range slow so tlio crust will not get brown before the apples are done. Ser^e with cvam. "^^KS. DAEoyPK. Cherry Dumplings. Edl cups -i/o full of stoned sour cherries, and 1 hea])ing tables|)oonful of sugar; take ;> cups Dousman's Best Patent flour

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