nut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Suet Pudding
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
583Calories
7 gProtein
71 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein6.8 g
Carbohydrates71 g
Fiber1.2 g
Sugars33 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol66 mg
Sodium326 mg
Potassium742 mg
Calcium151 mg
Iron4.9 mg
Magnesium125 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate78 mcg
Choline13 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 113. The excerpt below is the record exactly as published.
BOILED SUET PUDDING. One cup of finely chopped suet or two-thirds cup of butter, one cup of molasses, one cup of milk, one cup of chopped raisins and currants, three cups of flour, one teaspoonful of salt, one and one-half tea spoonfuls of soda, and one saltspoonf ul each of cinnamon, cloves, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.