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Baked Suet Pudding
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
443Calories
10 gProtein
67 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein9.7 g
Carbohydrates67 g
Fiber0.5 g
Sugars6.4 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol13 mg
Sodium93 mg
Potassium189 mg
Calcium107 mg
Iron4.5 mg
Magnesium27 mg
Phosphorus137 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C23 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate122 mcg
Choline6.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 81. The excerpt below is the record exactly as published.
Baked Suet Pudding. — i lb. flour, 3 oz. suet, 1 oz. sugar, 1 teaspoon baking powder, 2 oz. currants, 1 egg well beaten, 1 oz. candied peel, i£ gills of milk
Cook this with the app: pantry check, scaling, and the assistant.