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Currant Suet Roll
From Cooking for profit, 1886
Serves 8
Best when the dough is made very soft.
Presented as published in 1886. 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
656Calories
6 gProtein
36 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein6 g
Carbohydrates36 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Cholesterol39 mg
Sodium5.8 mg
Potassium73 mg
Calcium11 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate76 mcg
Choline3.2 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 241. The excerpt below is the record exactly as published.
Currant Suet Roll. One of the cheapest and best boiled puddings. 3 cups flour — Yx pound 2 large cups minced suet — J^pound. I heaped cup raisins or currants — J^lb. I cup water. Salt
Cook this with the app: pantry check, scaling, and the assistant.