Suet Pudding
From The official handbook for the National Training School for Cookery, 1891
The mixture should be stiff enough for a spoon to stand in it.
Presented as published in 1891. 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
2202Calories
52 gProtein
480 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories2202 kcal
Protein52 g
Carbohydrates480 g
Fiber8.7 g
Sugars108 g
Total Fat15 g
Saturated Fat4.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol201 mg
Sodium685 mg
Potassium2052 mg
Calcium611 mg
Iron25 mg
Magnesium177 mg
Phosphorus842 mg
Zinc4.2 mg
Copper1 mg
Manganese3.3 mg
Vitamin D2.2 mcg
Vitamin C211 mg
Vitamin A133 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)25 mg
Folate571 mcg
Choline170 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 131. The excerpt below is the record exactly as published.
tlwee-quarters of a pound of flour into a basin, and mix into it a teaspoonful of baking powder. 3. We now add the chopped suet, and rub it well into the flour with our hands. 4. We take a quarter of a pound of large raisins and stone them. 5. We take a quarter of a pound of currants, wash them, and dry them in a cloth, and pick them over to see there are no stones mixed with them. 6. We take two ounces of mixed candied peel, and cut it up in small pieces on a board. 350 National Training School for Cookery. 7. We now add all these ingredients to the flour in the basin. 8. We also add two ounces of moist sugar, and sprinkle over a quarter of a teaspoonful of mixed spice. 9. We break I egg into a cup, and beat it up lightly with a gill of milk (a gill is a quarter of a pint). 10. We pour the egg and milk into the i7igredients in the basin, and mix them all well together into a stiff paste. 11. If necessary, we can add another gill of milk. (The mixture should be so stiff that a spoon can stand up in it). 12. We take a pint tin or a dish
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