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Suet Pudding
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
636Calories
7 gProtein
25 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein6.7 g
Carbohydrates25 g
Fiber0 g
Sugars3.5 g
Total Fat56 g
Saturated Fat31 g
Monounsaturated Fat19 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol69 mg
Sodium1308 mg
Potassium148 mg
Calcium118 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.9 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate49 mcg
Choline32 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 123. The excerpt below is the record exactly as published.
Suet Pudding. J lb. of Flour, pinch of Salt, i lb. Suet, 1 large teaspoonful of Baking Powder, 1 large tea^oonful Sugar, 1 Egg, and enough Milk (about i pint)
Cook this with the app: pantry check, scaling, and the assistant.