Baked Suet Pudding

Name: Baked Suet Pudding
Ingredients: To a pound of flour; add by degrees six ounces of finely chopped suet; four eggs; as much milk as will make a firm batter

From La cuisine creole, 1885

Economical and wholesome.

Presented as published in 1885. 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

3399Calories

77 gProtein

352 gCarbs

186 gFat

Full nutrition (34 nutrients)

Calories3399 kcal

Protein77 g

Carbohydrates352 g

Fiber0 g

Sugars0.7 g

Total Fat186 g

Saturated Fat95 g

Monounsaturated Fat61 g

Polyunsaturated Fat9.2 g

Omega-30.1 g

Cholesterol860 mg

Sodium305 mg

Potassium920 mg

Calcium202 mg

Iron29 mg

Magnesium147 mg

Phosphorus911 mg

Zinc6.2 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E4.7 mg

Vitamin K6.7 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.9 mg

Niacin (B3)31 mg

Folate821 mcg

Choline598 mg

Caffeine0 mg

Water204 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 80. The excerpt below is the record exactly as published.

BAKBD SUET PUDDING. ECONOMICAL AND WHOLESOME. To a pound of flour, add by degrees six ounces of finely chopped suet, four eggs, together with as much milk as will make a firm batter

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