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Suet Pudding

Name: Suet Pudding
Yield: 8 servings
Ingredients: Bread crumbs, 2 cups; Orange marmalade, 1 cup; Sugar, y2 cup; Flour, 2 tablespoons; Suet, 1 cup; Baking powder, 2 teaspoons; Eggs, 2; Milk

From Mary Jane's cook book, 1916

Serves 8

Recipe by Mrs. H. J. K., Plymouth.

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

563Calories

7 gProtein

63 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories563 kcal

Protein7 g

Carbohydrates63 g

Fiber1.7 g

Sugars35 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol70 mg

Sodium360 mg

Potassium156 mg

Calcium169 mg

Iron2 mg

Magnesium20 mg

Phosphorus139 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C3.5 mg

Vitamin A30 mcg

Vitamin E0.7 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate43 mcg

Choline52 mg

Caffeine0 mg

Water52 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.

Bread crumbs, 2 cups. Orange marmalade, 1 cup. Sugar, y2 cup. Flour, 2 tablespoons. Suet, 1 cup. Baking powder, 2 teaspoons. Eggs, 2. Milk

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