Suet Pudding
From The official handbook for the National Training School for Cookery, 1891
Ensure the pudding is tied loosely to allow for expansion.
Presented as published in 1891. 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
3599Calories
53 gProtein
352 gCarbs
220 gFat
Full nutrition (33 nutrients)
Calories3599 kcal
Protein53 g
Carbohydrates352 g
Fiber0 g
Sugars0 g
Total Fat220 g
Saturated Fat119 g
Monounsaturated Fat71 g
Polyunsaturated Fat7.2 g
Cholesterol154 mg
Sodium495 mg
Potassium654 mg
Calcium352 mg
Iron26 mg
Magnesium125 mg
Phosphorus621 mg
Zinc3.8 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.4 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate728 mcg
Choline13 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 127. The excerpt below is the record exactly as published.
Suet Pudding. 339 PUDDINGS. Lesson No. 28. SUET PUDDING. Average cost of a " Suet Pudding " (about two pounds). INGREDIENTS. d. \ lb. of suet 4 1 lb. of flour 2.\ 1 teaspoonful of baking powder o\ Time required, abottt one hour and three-qttarters. Now we will show you how to make a Suet Pudding. 1. We put a saucepan of warm water on the fire to boil. 2. We take half a pound of suet, put it on a board, cut away all the skin, and chop the suet up as finely as possible with a sharp knife. 3. We put one pound of flour into a basin, with one tea- spoonful of baking powder
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