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Suet Pudding
From A year's cookery, 1880
Serves 6
For variety, add grated lemon-rind, lemon juice, or grated ginger for flavor.
Presented as published in 1880. 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
600Calories
9 gProtein
59 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein8.8 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium83 mg
Potassium109 mg
Calcium59 mg
Iron4.4 mg
Magnesium21 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline2.1 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 148. The excerpt below is the record exactly as published.
Suet Pudding, with Jam, Mint Sauce. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Corn Flour Milk. Treacle, or Gravy. % New Potatoes. Spinach. Wyvern Puddings. Cheese.? Marketing. For the Day.— Two heads of Lettuce ; a half-penny worth of' boiled Beetroot ; a pennyworth of small Salad ; a half-pennyworth of Spring Onions ; a Leg oi Lamb ; New Potatoes ; Spinach ; a pennyworth of Parsley ; Mint for Sauce. For To-morrow.— A small tin of Corned Beef ; half a pint of Shrimps ; Radishes. Breakfast. — Pork Pie bought yesterday ; Mushrooms on Toast (March 20tli) ; Corn Flour Milk (June 19th). Luncheon. — Salad (March 13th). Suet Pudding. — Trim away all skin and fibre, and chop the suet as finely as possible. Put it into a basin, and with half a pound of suet mix thoroughly one pound of flour, a tea-spoonful of baking powder, and a pinch of salt. Add cold water to make a stiff paste.
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