Suet Pudding
From The housewives' book of recipes & hints, 1940
Presented as published in 1940. 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
1717Calories
19 gProtein
147 gCarbs
117 gFat
Full nutrition (34 nutrients)
Calories1717 kcal
Protein19 g
Carbohydrates147 g
Fiber6.1 g
Sugars57 g
Total Fat117 g
Saturated Fat63 g
Monounsaturated Fat38 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol80 mg
Sodium812 mg
Potassium444 mg
Calcium222 mg
Iron6.8 mg
Magnesium61 mg
Phosphorus240 mg
Zinc2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate145 mcg
Choline27 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from The housewives' book of recipes & hints (1940) by Women's Voluntary Services for Civil Defence (Great Britain), page 1. The excerpt below is the record exactly as published.
SUET PUDDING. 1 Cupful Bread Crumbs 2 Tablespoons Sugar + Cup Suet sey (i 2 Tablespoons Raisins 2 Tablespoons Flour 1 Tablespoon Jam 4 Teaspoon Carb. Soda
Cook this with the app: pantry check, scaling, and the assistant.