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Suet Pudding (No. 1)

Name: Suet Pudding (No. 1)
Yield: 6 servings
Ingredients: One-half cup milk; one-half cup molasses; one cupful raisins; one and one-half cups flour; one-half cup chopped suet; one-half teaspoonful soda

From Temperance cook book, 1887

Serves 6

Presented as published in 1887. 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

470Calories

5 gProtein

71 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories470 kcal

Protein5.4 g

Carbohydrates71 g

Fiber1.4 g

Sugars42 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol16 mg

Sodium28 mg

Potassium714 mg

Calcium107 mg

Iron3.7 mg

Magnesium89 mg

Phosphorus97 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.2 mcg

Vitamin C0.7 mg

Vitamin A6.5 mcg

Vitamin E0.3 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate52 mcg

Choline12 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 90. The excerpt below is the record exactly as published.

SUET PUDDING. (No. 1.) One-half cup milk, one-half cup molasses, one cupful raisins, one and one-half cups flour, one-half cup chopped suet, one-half teaspoonful soda

Cook this with the app: pantry check, scaling, and the assistant.