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Suet Pudding, Plain
From Cassell's dictionary of cookery, 1892
Serves 7
Time to boil: 1.5 hours. Sufficient for 6-7 persons.
Presented as published in 1892. 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
307Calories
7 gProtein
50 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories307 kcal
Protein7.2 g
Carbohydrates50 g
Fiber0 g
Sugars0 g
Total Fat8.6 g
Saturated Fat4.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.3 g
Cholesterol5.5 mg
Sodium303 mg
Potassium90 mg
Calcium87 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate104 mcg
Choline0.5 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1926. The excerpt below is the record exactly as published.
Suet Pudding, Plain.— An excellent jilain suet pudding may be made by following the instructions already given for making suet dumplings, then boiling the preparation whole instead of dividing it into dumplings. A pud- ding thus made will be excellent if served with the joint, and with plenty of gravy ; or it may be sent to table separately, having had a jar of jam emptied upon it at the last moment. Time to boil the pudding, one hour and a half. Probable cost, 6d. to 8d. Sufficient for six or seven persons. Suet Pudding, Plain (served with sugar and lemon-juice). — Rub two ounces of finely- shred suet into a pound of flour. Add half a tea-spoonful of salt, and just before the water or milk is added mix in two tea-spoonfuls of baking powder
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