Steamed Suet Pudding

Name: Steamed Suet Pudding
Ingredients: Three-quarters cup of chopped beef suet; one cup currants or seedless raisins; one cup bread crumbs; one cup flour; one cup milk; one cup sugar; one tblsp. cinnamon; one tblsp. Rumford baking powder

From The Memorial Hall cook book, 1919

Recipe contributed by an anonymous friend.

Presented as published in 1919. 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

3338Calories

39 gProtein

391 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories3338 kcal

Protein39 g

Carbohydrates391 g

Fiber5 g

Sugars223 g

Total Fat183 g

Saturated Fat99 g

Monounsaturated Fat59 g

Polyunsaturated Fat8.1 g

Omega-30 g

Cholesterol150 mg

Sodium982 mg

Potassium796 mg

Calcium527 mg

Iron13 mg

Magnesium114 mg

Phosphorus589 mg

Zinc3.9 mg

Copper0.5 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2.9 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate318 mcg

Choline69 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 28. The excerpt below is the record exactly as published.

Steamed Suet Pudding (Fine) Three-quarters cup of chopped beef suet; one cup currants or seedless raisins; one cup bread crumbs, one cup flour; one cup milk; one cup sugar; one tblsp. cinnamon; one tblsp. Rumford baking powder

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