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Steamed Ginger Pudding
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
386Calories
5 gProtein
90 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein5.3 g
Carbohydrates90 g
Fiber0 g
Sugars57 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.7 mg
Sodium186 mg
Potassium542 mg
Calcium207 mg
Iron4.1 mg
Magnesium84 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate67 mcg
Choline8.3 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Steamed Ginger Pudding Mix together two level cups flour, two teaspoons baking powder and a pinch of salt; run into this a large tablespoon butter; then mix together one egg, one small cup brown sugar, half a cup of milk, half a cup of molasses and a teaspoon of ginger
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