Plain Suet Pudding
From Plain cookery recipes, 1908
This pudding may be tied in a floured cloth and boiled for about two hours.
Presented as published in 1908. 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
1889Calories
32 gProtein
179 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories1889 kcal
Protein32 g
Carbohydrates179 g
Fiber2.6 g
Sugars9.4 g
Total Fat116 g
Saturated Fat62 g
Monounsaturated Fat37 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol92 mg
Sodium708 mg
Potassium544 mg
Calcium419 mg
Iron13 mg
Magnesium86 mg
Phosphorus466 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E1.8 mg
Vitamin K7.8 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate334 mcg
Choline36 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 37. The excerpt below is the record exactly as published.
Plain Suet Pudding* Six ounces flour. Two ounces bread crumbs. Pinch of salt. Half a teaspoonful baking- powder. Four ounces suet. About one gill milk
Cook this with the app: pantry check, scaling, and the assistant.