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Gingerbread Pudding
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
251Calories
5 gProtein
37 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein5.4 g
Carbohydrates37 g
Fiber0.1 g
Sugars7.8 g
Total Fat9.2 g
Saturated Fat5.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol52 mg
Sodium19 mg
Potassium86 mg
Calcium24 mg
Iron2.5 mg
Magnesium14 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate65 mcg
Choline27 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 85. The excerpt below is the record exactly as published.
Gingerbread Pudding — Two oz. lard or butter, 2 tablespoonfuls brown sugar, 2 ditto golden syrup, 1 egg, 1 teacupful milk, 1 tea- spoonful ground ginger, 8 oz. flour 1 teaspoon- ful baking-powder. Work the butter and sugar together, then add the egg beaten well, the ginger, syrup and milk, and then the flour and baking-powder. Steam 4 hours. Ginger Pudding — Nine oz. flour, 5 oz. suet, 5 oz. sugar, 1 large tablespoonful grated ginger. Chop the suet finely, add to the flour, sugar and vinegar; mix well. Butter a mould and put the ingredients in perfectly dry. Cover securely with a cloth and boil 3 hours. To be eaten with sweet sauce. Cherry Pudding — One pint flour, 1 cup milk, butter the size of an egg, 2 eggs, 3^ cup sugar, 2 teaspoonfuls baking-powder
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