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Suet Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe by Mrs. Smart.
Presented as published in 1907. 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
624Calories
9 gProtein
64 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein9.1 g
Carbohydrates64 g
Fiber0.1 g
Sugars4.3 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium175 mg
Potassium113 mg
Calcium106 mg
Iron4.6 mg
Magnesium22 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate123 mcg
Choline2.4 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 54. The excerpt below is the record exactly as published.
Suet Pudding. Mb. Flour. |lb. (or less) Suet. 2 tablespoonfuls Breadcrumbs. 1 dessert-spoonful Sugar. 2 teaspoonfuls Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.