Suet Pudding
From Cookery book and general axioms for plain cookery, 1890
Sour milk makes very light puddings and cakes.
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
2042Calories
40 gProtein
275 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories2042 kcal
Protein40 g
Carbohydrates275 g
Fiber2.6 g
Sugars17 g
Total Fat87 g
Saturated Fat45 g
Monounsaturated Fat27 g
Polyunsaturated Fat3.9 g
Cholesterol58 mg
Sodium901 mg
Potassium529 mg
Calcium432 mg
Iron19 mg
Magnesium103 mg
Phosphorus510 mg
Zinc3.1 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K6.8 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)23 mg
Folate515 mcg
Choline13 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 4. The excerpt below is the record exactly as published.
SUET PUDDING Ingredients: — 10 oz. flour. 2 „ bread crumbs. 3 or 4 „ suet. 1 tablespoonful brown sugar. 1 teaspoonful baking powder. A pinch of salt. Cold water or sour milk
Cook this with the app: pantry check, scaling, and the assistant.