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Suet Pudding

From Kentucky receipt book, 1903

Serves 10

Presented as published in 1903. 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

514Calories
6 gProtein
70 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein6.3 g
Carbohydrates70 g
Fiber1.8 g
Sugars25 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol53 mg
Sodium35 mg
Potassium716 mg
Calcium93 mg
Iron4.5 mg
Magnesium100 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A16 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate67 mcg
Choline35 mg
Caffeine0 mg
Water23 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 132. The excerpt below is the record exactly as published.

1 teaspoon cinnamon. 1 teaspoon ginger, 2 coffee cups raisins, 1 cup citron, a pinch of salt, % teaspoon soda dissolved in a little warm water. Cut citron in thin pieces, add flour and soda last. Mix well, and put the mixture ill a cloth that is greased with lard, and sprinkle with flour; steam 2 hours. Sauce For Pudding. One cup powdered sugar, % cup butter, 2 teaspoons milk, yolk of 1 egg, 1 wine glass of brandy. Put sugar, butter and milk in double boiler, stir well, then place on range for 20 minutes until melted. Re- move from fire and beat well, then put in the yolks and beat agaia until smooth. Add brandy and serve. Transparent Pudding. Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of cornstarch, % teacup of butter well creamed, a pinch of salt4 Almost 1 pint of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook until tolerably thick. Have 2 pie crusts (not cooked) and spread on the mixture and bake. Use the beaten whites, KENTUCKY RECEIPT BOOK. 221 allowing 1 tablespoon of granulated sugar to each white. Meringue the pies, set in oven and bake a light brown. Suet Pudding. Take 1 cup of suet chopped fine, 1 cup of New Orleans molasses, 1 cup of chopped raisins, 1 cup sour milk, 1 teaspoon soda, dissolved in a little warm water, 1 teaspoon ground cloves, 1 teaspoon cinna- mon, % nutmeg grated, 3 cups flour, 2 eggs
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