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Apple Suet Pudding
From The Toronto Cook Book, 1915
Serves 8
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
601Calories
5 gProtein
84 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein5.4 g
Carbohydrates84 g
Fiber2.2 g
Sugars34 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium25 mg
Potassium886 mg
Calcium105 mg
Iron4.9 mg
Magnesium120 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0.6 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate64 mcg
Choline8.2 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.
Apple Suet Pudding One cup molasses, one cup chopped sour apples, one small cup chopped suet, one teaspoon of soda dissolved in a little warm water, half a teaspoon each of ground nutmeg and cinna- mon, quarter teaspoon cloves; mix well together. Take one cup chopped raisins, two and a half cups flour
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