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Another Suet Pudding

Name: Another Suet Pudding
Yield: 8 servings
Ingredients: half a pound of fine stale bread-crumbs; three quarters of a pound of flour; from ten to twelve ounces of beef-suet; a large half-teaspoonful of salt; rather less of pepper; 2 eggs; a little milk

From Modern cookery, in all its branches, 1884

Serves 8

Serve hot.

Presented as published in 1884. 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

590Calories

11 gProtein

54 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories590 kcal

Protein11 g

Carbohydrates54 g

Fiber1.3 g

Sugars2 g

Total Fat37 g

Saturated Fat19 g

Monounsaturated Fat12 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol71 mg

Sodium376 mg

Potassium142 mg

Calcium72 mg

Iron4 mg

Magnesium26 mg

Phosphorus126 mg

Zinc1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A21 mcg

Vitamin E0.7 mg

Vitamin K3.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.9 mg

Folate105 mcg

Choline43 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 363. The excerpt below is the record exactly as published.

ANOTHER SUET PUDDING. Make into a somewhat lithe but smooth paste, half a pound of fine stale bread-crumbs, three quarters of a pound of flour, from ten to twelve ounces of beef-suet chopped extremely small, a large half- teaspoonful of salt, and rather less of pepper, with two eggs and a little milk

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