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Gingerbread Pudding

Name: Gingerbread Pudding
Yield: 4 servings
Ingredients: 2 oz. lard or butter; 2 tablespoonfuls brown sugar; 2 do. golden syrup; I egg; 1 teacupful milk; 1 teaspoonful ground ginger; 8 oz. flour; I teaspoonful baking powder

From The Ideal cook book, 1899

Serves 4

Presented as published in 1899. 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

377Calories

8 gProtein

56 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories377 kcal

Protein8.1 g

Carbohydrates56 g

Fiber0.1 g

Sugars12 g

Total Fat14 g

Saturated Fat7.7 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol78 mg

Sodium146 mg

Potassium129 mg

Calcium101 mg

Iron3.9 mg

Magnesium21 mg

Phosphorus122 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.5 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate97 mcg

Choline41 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 101. The excerpt below is the record exactly as published.

Gingerbread Pudding-— Ingredients—2 oz. lard or butter, 2 tablespoonfuls brown sugar, 2 do. golden syrup, I egg, 1 teacupful milk, 1 teaspoonful ground ginger, 8 oz. flour, I teaspoonful baking powder

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