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Suet Pudding, No. 3

Name: Suet Pudding, No. 3
Yield: 6 servings
Ingredients: Chop six ounces of suet very fine; six ounces of flour; two ounces of bread crumbs; a pinch of salt; beat three eggs; eight tablespoonsftil of milk

From The economical cook book, 1905

Serves 6

Presented as published in 1905. 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

431Calories

9 gProtein

30 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein8.6 g

Carbohydrates30 g

Fiber0.4 g

Sugars1.7 g

Total Fat31 g

Saturated Fat16 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol115 mg

Sodium115 mg

Potassium127 mg

Calcium62 mg

Iron2.5 mg

Magnesium17 mg

Phosphorus120 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E0.7 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate68 mcg

Choline80 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 93. The excerpt below is the record exactly as published.

Suet Pudding, Vo. 3. Chop six ounoes of suet very fine, put it in a basin with six ounees of flour, two ounces of bread crumbs, and a pinch of salt; beat three eggs, add to them eight tablespoonsftil of milk

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