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Suet Pudding
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
470Calories
2 gProtein
53 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein2.4 g
Carbohydrates53 g
Fiber1.1 g
Sugars48 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol24 mg
Sodium35 mg
Potassium876 mg
Calcium145 mg
Iron2.6 mg
Magnesium116 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C26 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.5 mcg
Choline15 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 368. The excerpt below is the record exactly as published.
, cup raisins, 1 cup sour milk, 1 sour apple, yolk of COOK COUNTY COOK BOOK 537 1 ^SS, Vz teaspoon lemon oil, 1 cup sugar and 2 teaspoons water. Boil like cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. SHAUM TARTAR.— Whites of 6 eggs, 2 cups of sugar; stir 10 minutes; add 2 teaspoons vinegar; stir 5 minutes; 1 teaspoon vanilla; stir 15 minutes. Bake in a moderate oven Yi hr., in 2 sheets. Serve with cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. STRAWBERRY SHORTCAKE.— Cream together 1 cup of sugar, 1 tablespoon of butter; add 3 eggs, beaten very light; mix thoroughly, and add 3 cups of flour, sifted 3 times with 1 heaping teaspoon of baking powder, with a little salt. Stir in, and add enough milk or cream to make it roll out easily. Bake in deep tin plates. With 3 pts. of strawberries mix 1 cup of sugar, and spread between the laj^ers of cake. Serves 6. — Mrs. Lighthart, 811 X. 19th Ave., Maywood, 111. WINTER STRAWBERRY SHORTCAKE.— Cream together 1 cup sugar and y^ cup butter; add 2 beaten eggs, and a pinch of salt, and beat thoroughly; add 1 cup milk, 3 cups flour, in which 2 teaspoons of baking powder has been sifted. Stir thoroughly, and bake in 3 layers. Remove the juice from a can of strawberries and put fruit between the layers. Place Ya, cup of the juice on the stove and add enough sugar to make a good thick syrup, and cook until it threads; add to the beaten white of 1 ^q,%, pouring gently, and stirring constantly; use to frost the cake. Any kind of fruit may be used instead of strawberries. — Mrs. Chas. F, Miller, 1509 St. Charles Ave., Maywood, 111, SUET PUDDING,— Mix together 1 cup molasses, 1 cup milk, 1 cup suet, 1 cup currants and raisins, little baking powder
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