Lemon Suet Pudding

Name: Lemon Suet Pudding
Ingredients: 3 cups stale bread; 1 cup suet; y2 cup sugar; 4 eggs; 1 tablespoon extract lemon; 1A pints milk; pinch salt

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

3136Calories

53 gProtein

137 gCarbs

265 gFat

Full nutrition (34 nutrients)

Calories3136 kcal

Protein53 g

Carbohydrates137 g

Fiber0.4 g

Sugars137 g

Total Fat265 g

Saturated Fat144 g

Monounsaturated Fat87 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol993 mg

Sodium580 mg

Potassium1431 mg

Calcium1020 mg

Iron4 mg

Magnesium115 mg

Phosphorus1172 mg

Zinc6.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C7 mg

Vitamin A554 mcg

Vitamin E6 mg

Vitamin K9.1 mcg

Vitamin B60.9 mg

Vitamin B126.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2 mg

Niacin (B3)1.5 mg

Folate98 mcg

Choline732 mg

Caffeine0 mg

Water818 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 47. The excerpt below is the record exactly as published.

Lemon Suet Pudding. — 3 cups stale bread, 1 cup suet, y2 cup sugar, mixed with 1 tea¬ spoon Royal Baking Powder, 4 eggs, 1 table¬ spoon extract lemon, 1A pints milk, pinch salt

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