Suet Pudding
From Domestic science, principles and application, 1914
Serve with Lemon or Hard sauce.
Presented as published in 1914. 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
5087Calories
59 gProtein
703 gCarbs
237 gFat
Full nutrition (34 nutrients)
Calories5087 kcal
Protein59 g
Carbohydrates703 g
Fiber9 g
Sugars385 g
Total Fat237 g
Saturated Fat129 g
Monounsaturated Fat76 g
Polyunsaturated Fat8.1 g
Omega-30.1 g
Cholesterol190 mg
Sodium1502 mg
Potassium7180 mg
Calcium1179 mg
Iron41 mg
Magnesium1007 mg
Phosphorus981 mg
Zinc5.9 mg
Copper2.7 mg
Manganese8.8 mg
Vitamin D2.3 mcg
Vitamin C4.4 mg
Vitamin A78 mcg
Vitamin E3.9 mg
Vitamin K16 mcg
Vitamin B63 mg
Vitamin B122 mcg
Thiamin (B1)4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)31 mg
Folate615 mcg
Choline122 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 60. The excerpt below is the record exactly as published.
Suet Pudding 1 c. finely chopped suet \}/2 tsp. salt 1 c. molasses \^ tsp. ginger 1 c. milk }/^ tsp. cloves 3 c. flour }/2 tsp. nutmeg 1 tsp. soda 1 tsp. cinnamon 1 c. raisins
Cook this with the app: pantry check, scaling, and the assistant.