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Boiled Suet Pudding
From The home cook book, 1905
Serves 8
Serve with liquid or brandy sauce.
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
663Calories
8 gProtein
94 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein8.2 g
Carbohydrates94 g
Fiber1.1 g
Sugars48 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol24 mg
Sodium154 mg
Potassium907 mg
Calcium213 mg
Iron5.6 mg
Magnesium128 mg
Phosphorus155 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A9.7 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate89 mcg
Choline15 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 159. The excerpt below is the record exactly as published.
BOILED SUET PUDDING Have a cup of finely chopped suet, and a cup of seeded raisins lightly dredged. With these stir a cup of molasses, a cup of milk, one egg, a teaspoon of ginger, and three and a half cups of flour into which two teaspoons of baking powder
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