Suet Pudding
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
8577Calories
201 gProtein
1403 gCarbs
240 gFat
Full nutrition (33 nutrients)
Calories8577 kcal
Protein201 g
Carbohydrates1403 g
Fiber0 g
Sugars0 g
Total Fat240 g
Saturated Fat119 g
Monounsaturated Fat71 g
Polyunsaturated Fat7.2 g
Cholesterol154 mg
Sodium59 mg
Potassium2506 mg
Calcium356 mg
Iron102 mg
Magnesium489 mg
Phosphorus1994 mg
Zinc14 mg
Copper2.8 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.4 mg
Vitamin K8.2 mcg
Vitamin B61.3 mg
Vitamin B120.6 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.1 mg
Niacin (B3)123 mg
Folate2905 mcg
Choline13 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 21. The excerpt below is the record exactly as published.
Suet Pudding. 4 lb. flour. Pinch of salt. £ lb. suet, finely chopped. £ pint water.
Cook this with the app: pantry check, scaling, and the assistant.