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Gingerbread Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Serves four persons.
Presented as published in 1892. 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
596Calories
3 gProtein
59 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein3 g
Carbohydrates59 g
Fiber0.1 g
Sugars42 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol29 mg
Sodium154 mg
Potassium80 mg
Calcium78 mg
Iron3.6 mg
Magnesium13 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate35 mcg
Choline2.7 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 605. The excerpt below is the record exactly as published.
Gingerbread Pudding (another way).— Grato six ounces of stale bread very finely. Mix it with three ounces of flour and six ounces of finely-shred beef suet. Add a tea-spoonful of powdered ginger, a tea-spoonful of baking- powder, and two or three drojjs of almond or lemon flavouring. Make up into a smooth paste with half a pound of treacle
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