Gingerbread Pudding

Name: Gingerbread Pudding
Ingredients: Three quarters of a pound of Flour; Quarter of a pound of Suet; Half a pound of Treacle; Two tablespoonfuls of Sugar; Nearly half a pint of Milk; One tablespoonful of Ground Ginger; One teaspoonful of Baking Powder; Half a teaspoonful of Salt; One Egg

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

3167Calories

54 gProtein

472 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories3167 kcal

Protein54 g

Carbohydrates472 g

Fiber1.1 g

Sugars203 g

Total Fat125 g

Saturated Fat66 g

Monounsaturated Fat39 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol292 mg

Sodium1949 mg

Potassium1165 mg

Calcium695 mg

Iron30 mg

Magnesium168 mg

Phosphorus858 mg

Zinc5.1 mg

Copper0.7 mg

Manganese5.3 mg

Vitamin D3.3 mcg

Vitamin C0.1 mg

Vitamin A158 mcg

Vitamin E2.3 mg

Vitamin K4.3 mcg

Vitamin B60.5 mg

Vitamin B122.1 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)25 mg

Folate570 mcg

Choline200 mg

Caffeine0 mg

Water351 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 28. The excerpt below is the record exactly as published.

GINGERBREAD PUDDING Ingredients : Three quarters of a pound of Flour Quarter of a pound of Suet Half a pound of Treacle Two tablespoonfuls of Sugar Nearly half a pint of Milk One tablespoonful of Ground Ginger One teaspoonful of Baking Powder Half a teaspoonful of Salt One Egg

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