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Gingerbread Pudding
From The white ribbon cook book, 1894
Serves 8
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
495Calories
8 gProtein
82 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein8 g
Carbohydrates82 g
Fiber1 g
Sugars34 g
Total Fat16 g
Saturated Fat8.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol13 mg
Sodium18 mg
Potassium295 mg
Calcium67 mg
Iron4.9 mg
Magnesium47 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.2 mg
Manganese2.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.9 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate92 mcg
Choline9.8 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 92. The excerpt below is the record exactly as published.
ingerbread Pudding— One-quarter lb. suet, 2 oz. ground ginger, ^ lb. sugar, 2 tablespoonfuls molasses, 1 teaspoonful baking-powder, 1 lb. flour, about }^ pint milk
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