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Plain Suet Pudding
From Handbook of practical cookery, 1886
Serves 8
This pudding will be much lighter if the water in which it is cooked is only allowed to come half-way up the sides of the mould.
Presented as published in 1886. 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
575Calories
6 gProtein
77 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein6.3 g
Carbohydrates77 g
Fiber1.1 g
Sugars37 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium476 mg
Potassium263 mg
Calcium28 mg
Iron4.2 mg
Magnesium24 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate77 mcg
Choline4.3 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 110. The excerpt below is the record exactly as published.
PLAIN SUET PUDDING — ALEXANDRA PUDDING. 165 Plain Suet Pudding. — One cupful suet, one cupful raisins, one cupful treacle, one cupful sweet milk, three cup- fuls flour, one tea-spoonful carbonate of soda, one tea-spoon- ful salt
Cook this with the app: pantry check, scaling, and the assistant.