Suet Pudding

Name: Suet Pudding
Ingredients: 1 quart flour; 1 cup molasses; 1 cup beef suet, cut fine and all strings taken out; 2 eggs; 1/2 lb raisins; 1 cup of milk, sour or sweet; 1 teaspoon cream of tartar; 1/2 teaspoon soda

From Raleigh recipe book, 1925

Mrs. W. T. McGee

Presented as published in 1925. 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

5797Calories

86 gProtein

830 gCarbs

248 gFat

Full nutrition (34 nutrients)

Calories5797 kcal

Protein86 g

Carbohydrates830 g

Fiber10 g

Sugars407 g

Total Fat248 g

Saturated Fat132 g

Monounsaturated Fat80 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol562 mg

Sodium445 mg

Potassium8552 mg

Calcium1276 mg

Iron50 mg

Magnesium1061 mg

Phosphorus1346 mg

Zinc8.2 mg

Copper3.1 mg

Manganese9.5 mg

Vitamin D4.3 mcg

Vitamin C5.2 mg

Vitamin A238 mcg

Vitamin E5 mg

Vitamin K17 mcg

Vitamin B63.3 mg

Vitamin B122.8 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)3.3 mg

Niacin (B3)40 mg

Folate863 mcg

Choline420 mg

Caffeine0 mg

Water457 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 27. The excerpt below is the record exactly as published.

SUET PUDDING 1 quart flour 1 cup molasses 1 cup beef suet, cut fine and all 2 eggs strings taken out Y2 lb raisins 1 cup of milk, sour or sweet 1 teaspoon cream of tartar y2 teaspoon soda B

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