Gingerbread Pudding

Name: Gingerbread Pudding
Ingredients: A lb treacle; 5 lb. flour; lb. bread crumbs; £ lb. suet; 1 oz. mixed peel; 1 gill milk, or as required; 1 egg; 1 teaspoon ful grated ginger; 1 teaspoonful baking powder

From Cookery book and general axioms for plain cookery, 1890

Egg is optional.

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

12516Calories

292 gProtein

2260 gCarbs

268 gFat

Full nutrition (34 nutrients)

Calories12516 kcal

Protein292 g

Carbohydrates2260 g

Fiber13 g

Sugars353 g

Total Fat268 g

Saturated Fat125 g

Monounsaturated Fat76 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol355 mg

Sodium2574 mg

Potassium4160 mg

Calcium1387 mg

Iron157 mg

Magnesium778 mg

Phosphorus3217 mg

Zinc22 mg

Copper4.3 mg

Manganese19 mg

Vitamin D2.2 mcg

Vitamin C37 mg

Vitamin A120 mcg

Vitamin E4.2 mg

Vitamin K23 mcg

Vitamin B62.1 mg

Vitamin B122.5 mcg

Thiamin (B1)24 mg

Riboflavin (B2)12 mg

Niacin (B3)169 mg

Folate3901 mcg

Choline218 mg

Caffeine0 mg

Water536 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 30. The excerpt below is the record exactly as published.

GINGERBREAD PUDDING. Ingredients : — A lb treacle. 5 lb. flour. lb. bread crumbs. £ lb. suet. 1 oz. mixed peel. 1 gill milk, or as required. 1 egg. 1 teaspoon ful grated ginger. 1 teaspoonful baking powder

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