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Suet Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Ensure suet is finely minced and allow for swelling during boiling.
Presented as published in 1898. 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
477Calories
5 gProtein
32 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories477 kcal
Protein5.2 g
Carbohydrates32 g
Fiber0.2 g
Sugars0.2 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol26 mg
Sodium33 mg
Potassium66 mg
Calcium16 mg
Iron2.4 mg
Magnesium13 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate65 mcg
Choline2.7 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 155. The excerpt below is the record exactly as published.
Suet Pudding-. — In using Suet for any dish two things are absolutely essential ; first that the Suet should be perfectly hard and dry, and then that it should be minced as finely as possible. Nothing is more disagreeable and nothing more common than to find solid lumps of suet in stuffing, or in mince-pies, or in any dish which contains it. To mince Suet, first shave it with a sharp knife into the thinnest possible shavings, then dust these with flour, and arrange them in a ridge along your chopping- SUET PUDDING 227 board. Hold the point of the knife firmly with your left hand, take the handle in the other and chop and mince across the ridge of Suet, working slowly up and down its length, till the Suet becomes almost a powder. Be careful to remove all skin or hard bits before you begin shaving the Suet. For Suet Pudding take a quarter of a pound of flour, a quarter of a pound of minced Suet, two tablespoonfuls of breadcrumbs, and a very little salt. Mix these with about a quarter of a pint of water
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