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Kentish Suet Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
Presented as published in 1892. 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
519Calories
10 gProtein
55 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein9.7 g
Carbohydrates55 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol66 mg
Sodium21 mg
Potassium118 mg
Calcium21 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate120 mcg
Choline38 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 779. The excerpt below is the record exactly as published.
Kentish Suet Pudding. — Shred a quarter of a pound of beef suet very finely, add a pinch of salt, and ten ounces of fine flour ; mix thoroughly, and make up into a paste, by the addition of an egg beaten up with a little cold water
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