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Suet Pudding and Dumpling
From Cookery and housekeeping, 1882
Serves 8
Suet dumplings can be made from small portions of the paste boiled with beef.
Presented as published in 1882. 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
678Calories
14 gProtein
85 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein14 g
Carbohydrates85 g
Fiber2.6 g
Sugars3.9 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol20 mg
Sodium421 mg
Potassium204 mg
Calcium124 mg
Iron6 mg
Magnesium41 mg
Phosphorus167 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate152 mcg
Choline11 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 124. The excerpt below is the record exactly as published.
Suet Pudding and Dumpling. I lb. flour ; I lb. stale breadcrumbs ; \ lb. suet ; \ gill milk ; A little salt
Cook this with the app: pantry check, scaling, and the assistant.