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Suet Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
754Calories
27 gProtein
99 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein27 g
Carbohydrates99 g
Fiber0 g
Sugars12 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol225 mg
Sodium167 mg
Potassium591 mg
Calcium350 mg
Iron7.3 mg
Magnesium65 mg
Phosphorus470 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8 mg
Folate205 mcg
Choline191 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 31. The excerpt below is the record exactly as published.
SUET PUDDING. Take i egg, half ounce of suet, to be chipped very fine in 4 ounces of flour and ^ of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.