Gingerbread Pudding

Name: Gingerbread Pudding
Ingredients: Mix 1 lb. MILLENNIUM flour; with teaspoonfuls of BORWICK'S BAKING POWDER; rub in 2 ozs. of margarine; add J lb. of treacle; and an egg well beaten

From Borwick's cookery book, 1890

Presented as published in 1890. 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

1088Calories

6 gProtein

168 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1088 kcal

Protein6.4 g

Carbohydrates168 g

Fiber0 g

Sugars166 g

Total Fat50 g

Saturated Fat9.6 g

Monounsaturated Fat22 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol186 mg

Sodium568 mg

Potassium222 mg

Calcium386 mg

Iron9.5 mg

Magnesium31 mg

Phosphorus560 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0.1 mg

Vitamin A544 mcg

Vitamin E9.3 mg

Vitamin K52 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline154 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 20. The excerpt below is the record exactly as published.

GINGERBREAD PUDDING. Mix 1 lb. MILLENNIUM flour with teaspoonfuls of BORWICK'S BAKING POWDER, add \ teaspoonful of ginger, rub in 2 ozs. of margarine, add J lb. of treacle and an egg well beaten

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