Suet Pudding
From The Pennsylvania German cook book, 1902
Mrs. G. Holbein
Presented as published in 1902. 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
4845Calories
52 gProtein
654 gCarbs
236 gFat
Full nutrition (34 nutrients)
Calories4845 kcal
Protein52 g
Carbohydrates654 g
Fiber8.5 g
Sugars383 g
Total Fat236 g
Saturated Fat129 g
Monounsaturated Fat76 g
Polyunsaturated Fat8 g
Omega-30.1 g
Cholesterol190 mg
Sodium1228 mg
Potassium7076 mg
Calcium1682 mg
Iron38 mg
Magnesium987 mg
Phosphorus1103 mg
Zinc5.4 mg
Copper2.6 mg
Manganese8 mg
Vitamin D2.3 mcg
Vitamin C4.4 mg
Vitamin A78 mcg
Vitamin E3.9 mg
Vitamin K15 mcg
Vitamin B63 mg
Vitamin B122 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)2 mg
Niacin (B3)27 mg
Folate513 mcg
Choline122 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 17. The excerpt below is the record exactly as published.
SUET PUDDING. One cup molasses, one cup milk, one cup chopped suet, one cup raisins, two and one-half cups flour, two teaspoons baking powder, flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.