Plain Suet Pudding

Name: Plain Suet Pudding
Ingredients: 1 pound flour; 4 ounces beef suet; a pinch or two of salt; 1/2 pint of water

From The New York receipt book, 1882

Presented as published in 1882. 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

2629Calories

51 gProtein

351 gCarbs

113 gFat

Full nutrition (33 nutrients)

Calories2629 kcal

Protein51 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat113 g

Saturated Fat59 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.6 g

Cholesterol77 mg

Sodium24 mg

Potassium637 mg

Calcium96 mg

Iron26 mg

Magnesium125 mg

Phosphorus507 mg

Zinc3.5 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.7 mg

Vitamin K4.1 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate727 mcg

Choline6.4 mg

Caffeine0 mg

Water285 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 6. The excerpt below is the record exactly as published.

Plain Suet Pudding.— 1 pound flour, 4 ounces beef suet, a pinch or two of salt, l/2 pint of water.

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