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Suet Pudding
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
633Calories
7 gProtein
87 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein7 g
Carbohydrates87 g
Fiber2 g
Sugars32 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol24 mg
Sodium95 mg
Potassium916 mg
Calcium171 mg
Iron5.2 mg
Magnesium124 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A9.7 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate78 mcg
Choline14 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 112. The excerpt below is the record exactly as published.
SUET PUDDING. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— One cup suet, one cup molasses, one cup milk, one cup seeded raisins, two cups graham flour, one cup wheat flour, one teaspoonful baking powder
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