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Lemon Suet Pudding

Name: Lemon Suet Pudding
Yield: 3 servings
Ingredients: half a pound of finely grated bread-crumbs; six ounces of fresh beef-kidney suet; a quarter of a pound of castor sugar; six ounces of currants; the grated rind and the strained juice of a large lemon; four full-sized or five small well-beaten eggs

From Modern cookery, in all its branches, 1884

Serves 3

Can be made without currants.

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

752Calories

10 gProtein

45 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories752 kcal

Protein10 g

Carbohydrates45 g

Fiber0.9 g

Sugars34 g

Total Fat60 g

Saturated Fat32 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol287 mg

Sodium101 mg

Potassium330 mg

Calcium79 mg

Iron2.4 mg

Magnesium25 mg

Phosphorus179 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.3 mcg

Vitamin C120 mg

Vitamin A114 mcg

Vitamin E2.2 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate36 mcg

Choline201 mg

Caffeine0 mg

Water129 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 378. The excerpt below is the record exactly as published.

LEMON SUET PUDDING. To half a pound of finely grated bread-crumbs, add six ounces of fresh beef- kidney suet, free from skin, and minced very small, a quarter of a pound of castor sugar, six ounces of currants, the grated rind and the strained juice of a large lemon, and four full-sized or five small well-beaten eggs

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