Hugons Suet Pudding

Name: Hugons Suet Pudding
Ingredients: ½ lb. Coomb’s Prated flour; Pinch of salt; ½ lb. Hugon’s suet; 2 ozs. of candied peel; Cold water

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1963Calories

4 gProtein

9 gCarbs

213 gFat

Full nutrition (33 nutrients)

Calories1963 kcal

Protein4.3 g

Carbohydrates9.1 g

Fiber6 g

Sugars2.4 g

Total Fat213 g

Saturated Fat119 g

Monounsaturated Fat71 g

Polyunsaturated Fat7.2 g

Cholesterol154 mg

Sodium19 mg

Potassium127 mg

Calcium81 mg

Iron0.8 mg

Magnesium11 mg

Phosphorus41 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C73 mg

Vitamin A1.7 mcg

Vitamin E3.5 mg

Vitamin K8.2 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate9.6 mcg

Choline18 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 53. The excerpt below is the record exactly as published.

HUGONS SUET PUDDING. INGREDIENTS. \ lb. Coomb’s /Prated flour | Pinch of salt | lb. Hugon’s suet j Cold water 2 ozs. candied peel M

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