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Suet Pudding

Name: Suet Pudding
Yield: 8 servings
Ingredients: One cupful of raisins; two-thirds cup of butter or suet; one-half cup of molasses; one-half cup of brown sugar; one cupful of sour or buttermilk; one even teaspoonful of soda; three cups of flour; one nutmeg; one teaspoonful of salt

From Temperance cook book, 1887

Serves 8

Presented as published in 1887. 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

574Calories

7 gProtein

88 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories574 kcal

Protein6.8 g

Carbohydrates88 g

Fiber1.7 g

Sugars46 g

Total Fat23 g

Saturated Fat11 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol12 mg

Sodium566 mg

Potassium585 mg

Calcium86 mg

Iron4.3 mg

Magnesium79 mg

Phosphorus92 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A3.5 mcg

Vitamin E1 mg

Vitamin K2.5 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate81 mcg

Choline12 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 150. The excerpt below is the record exactly as published.

SUET PUDDING. One cupful of raisins, two-thirds cup of butter or suet, one- half cup of molasses, one-half cup of brown sugar, one cupful of sour or buttermilk, one even teaspoonful of soda, three cups 252 FRAGMENTS. of flour, one nutmeg, one teaspoonful of salt

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