Suet Pudding
From The art of living in Australia, 1893
This pudding is delicious with roast meat, or it may be served as a sweet; jam sauce is nice poured round it.
Presented as published in 1893. 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
3828Calories
59 gProtein
403 gCarbs
220 gFat
Full nutrition (33 nutrients)
Calories3828 kcal
Protein59 g
Carbohydrates403 g
Fiber6.3 g
Sugars2.5 g
Total Fat220 g
Saturated Fat119 g
Monounsaturated Fat71 g
Polyunsaturated Fat7.3 g
Cholesterol154 mg
Sodium1217 mg
Potassium1931 mg
Calcium135 mg
Iron28 mg
Magnesium195 mg
Phosphorus695 mg
Zinc4.7 mg
Copper1.1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E3.4 mg
Vitamin K14 mcg
Vitamin B61.3 mg
Vitamin B120.6 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)34 mg
Folate773 mcg
Choline49 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 227. The excerpt below is the record exactly as published.
SUET PUDDING 1 lb. Flour 8 or 10 oz. Suet ^ teaspoonful Salt ^ pint Water 2 Cold Potatoes
Cook this with the app: pantry check, scaling, and the assistant.