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Lemon Pudding with Suet
From The encyclopaedia of practical cookery, 1892
Serves 4
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
694Calories
22 gProtein
127 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein22 g
Carbohydrates127 g
Fiber5.8 g
Sugars51 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol187 mg
Sodium904 mg
Potassium336 mg
Calcium250 mg
Iron6.5 mg
Magnesium58 mg
Phosphorus296 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.1 mcg
Vitamin C13 mg
Vitamin A82 mcg
Vitamin E0.7 mg
Vitamin K7.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.6 mg
Folate148 mcg
Choline166 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 311. The excerpt below is the record exactly as published.
Jib. of beef-suet and mix it with Jib. of finely-grated breadcrumb, 6oz. of sugar, the grated rind and juice of one Lemon, and the beaten yolks of four and the whites of two eggs. Mix these ingredients well, adding a little milk if not sufficiently moist
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