Gingerbread Pudding
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.
Gingerbread Pudding. Work two tablespoonfuls of brown sugar and two ounces of butter together, then add an egg well beaten, then two tablespoonfuls of golden syrup, one teacupful of milk, then eight ounces of flour, and one teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.