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Boiled 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
600Calories
9 gProtein
59 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein8.8 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium83 mg
Potassium109 mg
Calcium59 mg
Iron4.4 mg
Magnesium21 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline2.1 mg
Caffeine0 mg
Water9 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.
Boiled Suet Pudding-.— h lb. suet, i lb. flour, i teaspoon baking powder, cold, water
Cook this with the app: pantry check, scaling, and the assistant.