gluten-freenut-freesoy-freefish-freeshellfish-free
Preserved Ginger Pudding
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
450Calories
7 gProtein
41 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein7.1 g
Carbohydrates41 g
Fiber8 g
Sugars2 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol66 mg
Sodium35 mg
Potassium770 mg
Calcium72 mg
Iron11 mg
Magnesium123 mg
Phosphorus124 mg
Zinc2.3 mg
Copper0.3 mg
Manganese19 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A21 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate14 mcg
Choline62 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 64. The excerpt below is the record exactly as published.
Preserved Ginger Pudding. A quarter lb. suet, 1 egg well beaten, J lb. preserved gin- ger, 1 gill of the syrup the ginger is preserved in, and a little milk, if necessary, but do not make too moist
Cook this with the app: pantry check, scaling, and the assistant.