Spotted Dick

Name: Spotted Dick
Ingredients: three quarters of a pound of flour; a pinch of salt; a tea-spoonful of baking powder; 6 ozs. of chopped suet; about a pint of water

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

2700Calories

40 gProtein

264 gCarbs

165 gFat

Full nutrition (33 nutrients)

Calories2700 kcal

Protein40 g

Carbohydrates264 g

Fiber0 g

Sugars0 g

Total Fat165 g

Saturated Fat89 g

Monounsaturated Fat54 g

Polyunsaturated Fat5.4 g

Cholesterol116 mg

Sodium503 mg

Potassium495 mg

Calcium343 mg

Iron20 mg

Magnesium98 mg

Phosphorus490 mg

Zinc2.8 mg

Copper0.6 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.6 mg

Vitamin K6.1 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)23 mg

Folate546 mcg

Choline9.5 mg

Caffeine0 mg

Water513 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.

Spotted Dick. Sift three quarters of a pound of flour, add to it a pinch of salt, a tea-spoonful of baking powder, and mix with 6 ozs. of chopped suet, add enough water to make into a fairly stiff paste. Roll it out and sprinkle with plenty of currants ; wet the edges and roll up the paste. Butter and flour a paper-bag, place in it the prepared roll with about a pint of water

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