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Suet Steamed Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 8
Presented as published in 1914. 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
514Calories
7 gProtein
54 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein7.1 g
Carbohydrates54 g
Fiber0.3 g
Sugars18 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol26 mg
Sodium320 mg
Potassium444 mg
Calcium113 mg
Iron3.7 mg
Magnesium69 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate76 mcg
Choline13 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 84. The excerpt below is the record exactly as published.
SUET STEAMED PUDDING. 1 t. salt 1/2 t. ginger 1/2 t. clove y2 t. nutmeg 1 t. cinnamon Add molasses and milk to suetr combine mixtures. Turn into buttered moulds. Steam 3 hours. Serve with hard sauce or sterling sauce. 1 C. chopped suet i/o C. molasses iy2 C. milk 3 C. flour 1 t. soda
Cook this with the app: pantry check, scaling, and the assistant.