Ryzon Steamed Suet Pudding

Name: Ryzon Steamed Suet Pudding
Ingredients: yi cupful (2 ounces) suet, chopped fine; yi cupful (6 ounces) sugar; I cupful lyi pound) raisins; I level teaspoonful cinnamon; yi level teaspoonful grated nutmeg; yi level teaspoonful salt; yi cup (yi gill) fruit juice; 3 slices stale bread; I cupful {yi pound) flour; 2 level teaspoonfuls Ryzon; yi cupful (l gill) milk

From Ryzon baking book, 1916

Sufficient for eight persons.

Presented as published in 1916. 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

2737Calories

26 gProtein

414 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories2737 kcal

Protein26 g

Carbohydrates414 g

Fiber8.8 g

Sugars288 g

Total Fat118 g

Saturated Fat65 g

Monounsaturated Fat38 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol95 mg

Sodium1364 mg

Potassium1834 mg

Calcium302 mg

Iron11 mg

Magnesium122 mg

Phosphorus466 mg

Zinc2.4 mg

Copper0.8 mg

Manganese1.5 mg

Vitamin D1.2 mcg

Vitamin C35 mg

Vitamin A39 mcg

Vitamin E2.1 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B121 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate212 mcg

Choline50 mg

Caffeine0 mg

Water269 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 55. The excerpt below is the record exactly as published.

RYZON STEAMED SUET PUDDING BY MRS. C. N. BOLLERS, MEW YORK CITY yi cupful (2 ounces) suet, chopped fine. yi cupful (6 ounces) sugar. I cupful lyi pound) raisins. I level teaspoonful cinnamon. yi level teaspoonful grated nutmeg. yi level teaspoonful salt. yi cup (yi gill) fruit juice. 3 slices stale bread. 1 cupful {yi pound) flour. 2 level teaspoonfuls Ryzon. yi cupful (l gill) milk

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