Suet Pudding

Name: Suet Pudding
Ingredients: & c. finely chopped suet; 13 c. flour; 3 tsp. soda; 2 c. raisins seeded and cut in pieces; 4 tsp. salt; 4 tsp. mixed spice; % ce. thick sour milk; + c. molasses

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

5502Calories

42 gProtein

600 gCarbs

342 gFat

Full nutrition (34 nutrients)

Calories5502 kcal

Protein42 g

Carbohydrates600 g

Fiber19 g

Sugars396 g

Total Fat342 g

Saturated Fat189 g

Monounsaturated Fat113 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol255 mg

Sodium9660 mg

Potassium5871 mg

Calcium835 mg

Iron28 mg

Magnesium621 mg

Phosphorus841 mg

Zinc4.8 mg

Copper2.3 mg

Manganese6.3 mg

Vitamin D1.2 mcg

Vitamin C10 mg

Vitamin A23 mcg

Vitamin E6 mg

Vitamin K28 mcg

Vitamin B62.1 mg

Vitamin B121.3 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)18 mg

Folate331 mcg

Choline106 mg

Caffeine2.4 mg

Water216 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 32. The excerpt below is the record exactly as published.

4 c. raisins seeded and cut in pieces. 3 tsp. baking powder. % c. currants. 4 tsp. salt. zc. milk. 3 tsp. nutmeg. 3 tbsp. molasses. 3 ¢c. finely chopped suet. Mix and sift dry ingredients, add suet and fruit; mix well and add milk and molasses mixed. Turn into a greased mould, cover tightly, and steam . 3 hours. If cooked in individual moulds, steam 14 hours. & SUET PUDDING. c. finely chopped suet. 13 c. flour. 3 3 tsp. soda. 2 c. raisins seeded and cut in 4 tsp. salt. pieces. 4 4 tsp. mixed spice. % ce. thick sour milk. + c. molasses

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