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Suet Pudding
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
491Calories
5 gProtein
33 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein5.1 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol27 mg
Sodium628 mg
Potassium64 mg
Calcium139 mg
Iron2.7 mg
Magnesium12 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline2.2 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 77. The excerpt below is the record exactly as published.
One cup chopped suet, two cups flour, a little salt, three teaspoons baking powder, cold water enough for a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.