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Mutton Pudding
From The white ribbon cook book, 1894
Serves 2
Proportions for suet crust are 6 oz. of suet to each lb. of flour.
Presented as published in 1894. 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
728Calories
1 gProtein
0 gCarbs
80 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein1.3 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.2 g
Total Fat80 g
Saturated Fat44 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.7 g
Cholesterol58 mg
Sodium6.1 mg
Potassium20 mg
Calcium2.7 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline5 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 34. The excerpt below is the record exactly as published.
Mutton Pudding — 2 lbs. of the chump end of the loin, weighed after being boned; suet crust (proportions — 6 oz. of suet to each lb. of flour); 1 tablespoonful of minced onion, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.