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Kentish Suet Pudding
From Modern cookery, in all its branches, 1884
Serves 6
This pudding is often served with boiled beef.
Presented as published in 1884. 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
681Calories
12 gProtein
73 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein12 g
Carbohydrates73 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol57 mg
Sodium211 mg
Potassium147 mg
Calcium24 mg
Iron5.5 mg
Magnesium27 mg
Phosphorus124 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.7 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate156 mcg
Choline27 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 363. The excerpt below is the record exactly as published.
KENTISH SUET PUDDING. To a pound and a quarter of flour add half a pound of finely minced beef- suet,* half a teaspoonful of salt, and a quarter one of * A very common fault with bad and careless cooks is, that of using for paste and nuddings suot coarsely chopped , which is, to many eaters, distasteful to tbs last degree. 408 MODERN COOKERY. [chap. xX. pepper ; mix these into a smooth paste with one well-beaten egg, and a little cold milk or water
Cook this with the app: pantry check, scaling, and the assistant.