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Suet Pudding No. 2
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
404Calories
7 gProtein
58 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories404 kcal
Protein6.8 g
Carbohydrates58 g
Fiber2.6 g
Sugars34 g
Total Fat17 g
Saturated Fat8.9 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol37 mg
Sodium255 mg
Potassium597 mg
Calcium158 mg
Iron3 mg
Magnesium77 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate36 mcg
Choline34 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 84. The excerpt below is the record exactly as published.
1/2 cup chopped suet Vz cup molasses % cup seeded raisins V2 cup milk lYi cups flour V2 teaspoon soda Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Pour into a buttered mold or can; cover closely and boil three hours. Serve with hard or foamy sauce. SUET PUDDING No. 2 2 cups stale bread crumbs V2 teaspoon cloves V2 cup chopped suet 1 teaspoon cinnamon Vi cup molasses Pinch of salt 1 egg 1 cup milk 1 cup raisins
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