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Suet Pudding
From Boston Cooking-School cook book, 1896
Serves 8
Add 1.5 cups seeded raisins, floured, to mixture for Hunter’s Pudding.
Presented as published in 1896. 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
566Calories
7 gProtein
69 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein6.6 g
Carbohydrates69 g
Fiber0.3 g
Sugars32 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol24 mg
Sodium468 mg
Potassium725 mg
Calcium138 mg
Iron4.7 mg
Magnesium118 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.8 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate76 mcg
Choline13 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 229. The excerpt below is the record exactly as published.
SUET PUDDING 1 cup finely chopped suet 11% teaspoons salt 1 cup molasses Ginger 1 cup milk Clove 1% teaspoon each 3 cups flour Nutmeg 1 teaspoon soda 1 teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.