Suet Pudding

Name: Suet Pudding
Ingredients: One cup suet chopped or ground; one cup molasses; one cup sweet milk; 3% cups flour (sifted); one cup raisins (chopped); one even teaspoon soda

From The National home cook book, 1900

This pudding is like fruit cake, will keep for a month in a cool place, and can be cut off and steamed over at a moment’s notice.

Presented as published in 1900. 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

5299Calories

66 gProtein

748 gCarbs

237 gFat

Full nutrition (34 nutrients)

Calories5299 kcal

Protein66 g

Carbohydrates748 g

Fiber8.5 g

Sugars383 g

Total Fat237 g

Saturated Fat129 g

Monounsaturated Fat76 g

Polyunsaturated Fat8 g

Omega-30.1 g

Cholesterol190 mg

Sodium1748 mg

Potassium7244 mg

Calcium1184 mg

Iron44 mg

Magnesium1018 mg

Phosphorus1044 mg

Zinc6.3 mg

Copper2.8 mg

Manganese8.9 mg

Vitamin D2.3 mcg

Vitamin C4.4 mg

Vitamin A78 mcg

Vitamin E3.9 mg

Vitamin K15 mcg

Vitamin B63.1 mg

Vitamin B122 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.6 mg

Niacin (B3)35 mg

Folate714 mcg

Choline122 mg

Caffeine0 mg

Water369 g

As published

This recipe was extracted from The National home cook book (1900), page 68. The excerpt below is the record exactly as published.

One cup suet chopped or ground, one cup molasses, née cup sweet milk, 3% cups flour (sifted), one cup raisins chopped), one even teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.