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Suet Pudding, Plain

Name: Suet Pudding, Plain
Yield: 6 servings
Ingredients: one cupful of chopped suet; one cupful of milk; two eggs beaten; half a teaspoonful of salt; enough flour to make a stiff batter

From Original White House Cookbook, 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

400Calories

4 gProtein

5 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories400 kcal

Protein4.5 g

Carbohydrates5.2 g

Fiber0 g

Sugars2 g

Total Fat40 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol94 mg

Sodium236 mg

Potassium96 mg

Calcium61 mg

Iron0.6 mg

Magnesium8.3 mg

Phosphorus84 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.8 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate15 mcg

Choline58 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 265. The excerpt below is the record exactly as published.

SUET PUDDING, PLAIN. One cupful of chopped suet, one cupful of milk, two eggs beaten, half a teaspoonful of salt and enough flour to make a stiff batter

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