Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six ounces of flour
- six ounces of sugar
- eight ounces preserved ginger
- one pint milk
- six ounces butter
- six eggs
- ginger
Directions
Six ounces of flour, six ounces of sugar, six eggs, eight ounces preserved ginger, one pint milk, six ounces butter; put tlie milk, sugar and butter into a stew-pan, on the stove, and as soon as it begins to simmer, take off; put in the flour and stir the whole quickly, for about three minutes ; add the eggs gradually. The ginger should bo cut into very small pieces ; grease the mould well, and pour in the batter ; steam it about one hour. Serve hot, with a custard sauce, seasoned with the syrup oi ginger. This pudding can be made of pine-apple, chopped very fine.