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Suet Pudding
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
589Calories
6 gProtein
77 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein6.3 g
Carbohydrates77 g
Fiber0.9 g
Sugars44 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol24 mg
Sodium326 mg
Potassium842 mg
Calcium144 mg
Iron4.5 mg
Magnesium121 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A9.8 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate64 mcg
Choline15 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 87. The excerpt below is the record exactly as published.
Suet Pudding Sift two and one-half cups of flour with a level teaspoon each of salt and soda and one-half level teaspoon each of cinna- mon and grated nutmeg. Add one cup of suet chopped very fine, three-quarters cup of seeded and chopped raisins, one cup of milk and one cup of molasses
Cook this with the app: pantry check, scaling, and the assistant.