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Suet Pudding
From Harper's cook book encyclopædia, 1902
Serves 10
Can be kept for weeks and reheated.
Presented as published in 1902. 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
673Calories
8 gProtein
82 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein8 g
Carbohydrates82 g
Fiber2.7 g
Sugars46 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol27 mg
Sodium596 mg
Potassium818 mg
Calcium230 mg
Iron4.5 mg
Magnesium111 mg
Phosphorus154 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0.7 mg
Vitamin A7.8 mcg
Vitamin E0.6 mg
Vitamin K4.4 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate57 mcg
Choline19 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 359. The excerpt below is the record exactly as published.
Suet Pudding is made very light by the use of bread - crumbs as a foundation. The ingredients which compose it are three cupfuls of the crumbs, one cupful of flour with two teaspoonfuls of baking-powder mixed with it, one and a half cupfuls of chopped suet, one and a half cupfuls of raisins, stoned and chopped, one cupful of molasses, one cupful of milk with one teaspoonful of soda dissolved in it, one teaspoonful of salt, and cinnamon, cloves, and nut- meg to tast
Cook this with the app: pantry check, scaling, and the assistant.