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Preserved Ginger Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe by Mrs. H. P. Cox.
Presented as published in 1907. 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
697Calories
21 gProtein
145 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein21 g
Carbohydrates145 g
Fiber8.8 g
Sugars5.3 g
Total Fat17 g
Saturated Fat2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol80 mg
Sodium68 mg
Potassium1015 mg
Calcium120 mg
Iron20 mg
Magnesium169 mg
Phosphorus274 mg
Zinc3.3 mg
Copper0.5 mg
Manganese22 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate214 mcg
Choline63 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 53. The excerpt below is the record exactly as published.
Preserved Ging-er Pudding1. Jib. Butter. jib. Sugar. 40ZS. Flour. £ teaspoonful Baking Powder. 2 Eggs. 20ZS. Preserved Ginger. 2 tablespoonfuls of the Syrup
Cook this with the app: pantry check, scaling, and the assistant.