Suet Pudding
From Domestic science, principles and application, 1914
This pudding is rich and should be served with a sauce.
Presented as published in 1914. 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
4683Calories
55 gProtein
595 gCarbs
237 gFat
Full nutrition (34 nutrients)
Calories4683 kcal
Protein55 g
Carbohydrates595 g
Fiber2.8 g
Sugars292 g
Total Fat237 g
Saturated Fat129 g
Monounsaturated Fat76 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol190 mg
Sodium2634 mg
Potassium6223 mg
Calcium1110 mg
Iron39 mg
Magnesium964 mg
Phosphorus859 mg
Zinc5.5 mg
Copper2.4 mg
Manganese8.8 mg
Vitamin D2.3 mcg
Vitamin C52 mg
Vitamin A82 mcg
Vitamin E4.1 mg
Vitamin K12 mcg
Vitamin B62.8 mg
Vitamin B122 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)2.1 mg
Niacin (B3)30 mg
Folate608 mcg
Choline107 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 116. The excerpt below is the record exactly as published.
Suet Pudding 1 c. suet cut fine 13^ tsp. salt 1 c. molasses ^ tsp. ginger 1 c. milk 3^ tsp. cloves 3 c. flour 1^ tsp. nutmeg 1 tsp. soda 1 tsp. cinnamon }4 c. raisins 3^ c. currants
Cook this with the app: pantry check, scaling, and the assistant.