Suet Pudding

Name: Suet Pudding
Ingredients: 1 lb. of flour; 3, 4, or 6 ozs. of suet; 2 teaspoonfuls of baking powder; a little salt

From Cookery for busy lives and small incomes, 1890

A richer pudding may be made by using more suet.

Presented as published in 1890. 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

2391Calories

51 gProtein

353 gCarbs

87 gFat

Full nutrition (33 nutrients)

Calories2391 kcal

Protein51 g

Carbohydrates353 g

Fiber0 g

Sugars0 g

Total Fat87 g

Saturated Fat44 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.7 g

Cholesterol58 mg

Sodium955 mg

Potassium632 mg

Calcium610 mg

Iron27 mg

Magnesium124 mg

Phosphorus697 mg

Zinc3.5 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate727 mcg

Choline4.8 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 18. The excerpt below is the record exactly as published.

Suet Pudding Ingredients. — 1 lb. of flour, 3, 4, or 6 ozs. of suet, 2 teaspoonfuls of baking powder, a little salt

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