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Suet Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Presented as published in 1899. 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
507Calories
7 gProtein
56 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein7.4 g
Carbohydrates56 g
Fiber0 g
Sugars13 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol43 mg
Sodium12 mg
Potassium91 mg
Calcium15 mg
Iron3.4 mg
Magnesium16 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate94 mcg
Choline20 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 88. The excerpt below is the record exactly as published.
SUET PUDDING. J lb. suet 1 egg 1 lb. flour J cupful sugar J pt. water or milk
Cook this with the app: pantry check, scaling, and the assistant.