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Suet Pudding
From The Toronto Cook Book, 1915
Serves 8
— Frances P. Sexton.
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
438Calories
2 gProtein
48 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein1.7 g
Carbohydrates48 g
Fiber1.2 g
Sugars41 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium1340 mg
Potassium210 mg
Calcium89 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.9 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.6 mcg
Choline4.3 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 84. The excerpt below is the record exactly as published.
Suet Pudding One cup fine chopped suet, one cup sugar, one cup chopped raisins, one-half cup currants, one teaspoon salt, two teaspoons baking powder, one-half teaspoon cinnamon, half teaspoon nutmeg, one cup hot water, flour for stiff batter
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