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Suet Pudding
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
747Calories
16 gProtein
21 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein16 g
Carbohydrates21 g
Fiber0 g
Sugars12 g
Total Fat66 g
Saturated Fat36 g
Monounsaturated Fat21 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol254 mg
Sodium1918 mg
Potassium468 mg
Calcium333 mg
Iron1.7 mg
Magnesium40 mg
Phosphorus367 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0.1 mg
Vitamin A158 mcg
Vitamin E1.5 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate43 mcg
Choline194 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 483. The excerpt below is the record exactly as published.
SUET PUDDING. — Take six spoonfuls of flour, r lb. of suet, shred small, 4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.