Fruit Suet Pudding

Name: Fruit Suet Pudding
Ingredients: 1 c. currants; 1 c. raisins; i.e. sugar; spk. nutmeg; 2 sq. in. citron, sliced

From The school kitchen textbook, 1915

Presented as published in 1915. 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

636Calories

8 gProtein

167 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories636 kcal

Protein7.8 g

Carbohydrates167 g

Fiber8.5 g

Sugars123 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium51 mg

Potassium1769 mg

Calcium179 mg

Iron5.1 mg

Magnesium95 mg

Phosphorus252 mg

Zinc1 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C207 mg

Vitamin A13 mcg

Vitamin E1.3 mg

Vitamin K6.6 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate9.5 mcg

Choline21 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.

Fruit Suet Pudding Make the same as for plain suet pudding, adding to the dry ingredients : 1 c. currants. i e. sugar. i c. raisins. spk. nutmeg. 2 sq. in. citron, sliced

Cook this with the app: pantry check, scaling, and the assistant.