Suet Pudding

Name: Suet Pudding
Ingredients: one-half cupful of flour; equal parts of finely chopped suet; equal parts of molasses; equal parts of milk; one-fourth teaspoonful to each cupful of flour; from one to two teaspoonfuls to a cupful of flour; Either nutmeg, or other ground spice; dried fruit make a very welcome addition.

From Principles of food preparation, 1914

Pudding can be steamed or boiled.

Presented as published in 1914. 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

1795Calories

13 gProtein

179 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories1795 kcal

Protein13 g

Carbohydrates179 g

Fiber0 g

Sugars130 g

Total Fat116 g

Saturated Fat64 g

Monounsaturated Fat38 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol95 mg

Sodium1171 mg

Potassium2706 mg

Calcium765 mg

Iron12 mg

Magnesium434 mg

Phosphorus357 mg

Zinc1.7 mg

Copper0.9 mg

Manganese3 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E1.8 mg

Vitamin K4.3 mcg

Vitamin B61.3 mg

Vitamin B121 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.2 mg

Folate101 mcg

Choline50 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 56. The excerpt below is the record exactly as published.

suet pudding is made of equal parts of finely chopped suet, molasses, and milk, with three times as much flour as suet. Salt, one-fourth teaspoonful to each cupful of flour, and baking powder, from one to two tea- spoonfuls to a cupful of flour, are added. Either nutmeg, or other ground spice, and dried fruit make a very wel- come addition. Make a suet pudding on the basis of one- half cupful of flou

Cook this with the app: pantry check, scaling, and the assistant.