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Suet Pudding
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
694Calories
9 gProtein
100 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein9.1 g
Carbohydrates100 g
Fiber1.1 g
Sugars48 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol24 mg
Sodium37 mg
Potassium1117 mg
Calcium150 mg
Iron6 mg
Magnesium129 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A9.7 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate102 mcg
Choline15 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Suet Pudding One cup suet chopped fine, one cup molasses, a little salt, one cup milk, two teaspoons cream tartar, one teaspoon soda, one cup raisins, four cups flour
Cook this with the app: pantry check, scaling, and the assistant.