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Suet Pudding
From The Toronto Cook Book, 1915
Serves 10
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
556Calories
6 gProtein
84 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein5.6 g
Carbohydrates84 g
Fiber1.1 g
Sugars47 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol16 mg
Sodium307 mg
Potassium722 mg
Calcium109 mg
Iron5.8 mg
Magnesium101 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1.3 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate68 mcg
Choline8.4 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.
Suet Pudding One cup molasses, one cup chopped sour apples, one small cup chopped suet, one teaspoon of soda dissolved in a little warm water, half a teaspoon each of ground nutmeg and cinna- mon, quarter teaspoon cloves; mix well together. Take one cup chopped raisins, two and a half cups flour; stir the raisin in flour and stir all into the first mixture; pour into a pudding dish, cover tightly; place in a steamer and steam three hours; serve hot with sauce. Puddings and Pudding Sauces 169 Foam Sauce One egg, half cup butter, one cup sugar, six tablespoons hot water; cream the butter and sugar; add yolk of egg, well beaten, then hot water, adding one spoonful and beating before adding another, until all are used; beat white of egg and lay on top of sauce, beating it in as sauce is served. Suet Pudding Chop one cup suet, turn on the suet one cup boiling water; then add on? cup molasses, half cup sugar, one cup raisins, one cup currants, three to four cups flour, one teaspoon salt, one small spoon of soda
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