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Baking Powder Suet Pudding
From The Times cook book, no. 2, 1905
Serves 8
Omit sugar and raisins for a good accompaniment to roast beef.
Presented as published in 1905. 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
545Calories
6 gProtein
68 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein6.3 g
Carbohydrates68 g
Fiber1.1 g
Sugars28 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium477 mg
Potassium245 mg
Calcium122 mg
Iron3.3 mg
Magnesium22 mg
Phosphorus115 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate77 mcg
Choline4.3 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 105. The excerpt below is the record exactly as published.
AKING POWDER SUET PUD- DING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One cup suet, three cups of flour, three small tea- spoons baking powder, small teaspoon salt, one cup raisins, half cup sugar
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