Linger Pudding

Name: Linger Pudding
Ingredients: half a pound of dried and sifted flour; three tablespoonfuls of finely-chopped suet; two of sugar; one and a half tablespoonfuls of ground ginger; a small teaspoonful of baking powder; only just enough milk to moisten the whole

From Cookery, 1897

Presented as published in 1897. 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

1348Calories

26 gProtein

210 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1348 kcal

Protein26 g

Carbohydrates210 g

Fiber1.7 g

Sugars25 g

Total Fat46 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol30 mg

Sodium481 mg

Potassium475 mg

Calcium319 mg

Iron16 mg

Magnesium88 mg

Phosphorus369 mg

Zinc2.2 mg

Copper0.4 mg

Manganese5.7 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.2 mcg

Vitamin E0.7 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)17 mg

Folate365 mcg

Choline7.4 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 42. The excerpt below is the record exactly as published.

linger Pudding. — Mix together half a pound of dried and sifted flour, three tablespoonfuls of finely- chopped suet, two of sugar, one and a half table- spoonfuls of ground ginger, a small teaspoonful of baking powder, and only just enough milk to moisten the whole

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