Suet Pudding
From Sea Cookery, 1911
Presented as published in 1911. 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
1211Calories
25 gProtein
177 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories1211 kcal
Protein25 g
Carbohydrates177 g
Fiber0 g
Sugars0 g
Total Fat45 g
Saturated Fat23 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Cholesterol30 mg
Sodium1654 mg
Potassium317 mg
Calcium313 mg
Iron13 mg
Magnesium65 mg
Phosphorus349 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline2.5 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 72. The excerpt below is the record exactly as published.
SUET PUDDING. £ lb. flour £ teaspoonful salt 3 tablespoonfuls chopped suet \ pint cold water 1 teaspoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.