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Baked Indian Suet Pudding
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
677Calories
8 gProtein
82 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein7.6 g
Carbohydrates82 g
Fiber1.8 g
Sugars71 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol42 mg
Sodium104 mg
Potassium1528 mg
Calcium407 mg
Iron4.6 mg
Magnesium238 mg
Phosphorus239 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D1.8 mcg
Vitamin C0.2 mg
Vitamin A59 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate29 mcg
Choline47 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 195. The excerpt below is the record exactly as published.
BAKED INDIAN SUET PUDDING. Scald three cupfuls of milk and pour over five tablespoonfuls of corn- meal. Add one cupful of molasses, one-half cupful of chopped suet, one- half of a nutmeg grated, one teaspoonful of ginger and a little salt
Cook this with the app: pantry check, scaling, and the assistant.