White or Suet Pudding
From The universal cookery book, 1887
A nice breakfast alternative.
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
14415Calories
211 gProtein
1410 gCarbs
880 gFat
Full nutrition (33 nutrients)
Calories14415 kcal
Protein211 g
Carbohydrates1410 g
Fiber0.2 g
Sugars6.5 g
Total Fat880 g
Saturated Fat474 g
Monounsaturated Fat286 g
Polyunsaturated Fat29 g
Cholesterol617 mg
Sodium236 mg
Potassium2638 mg
Calcium363 mg
Iron104 mg
Magnesium497 mg
Phosphorus2100 mg
Zinc15 mg
Copper2.9 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E14 mg
Vitamin K33 mcg
Vitamin B61.5 mg
Vitamin B122.4 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.2 mg
Niacin (B3)125 mg
Folate2913 mcg
Choline51 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 21. The excerpt below is the record exactly as published.
White or Suet Pudding. Two pounds of suet, four pounds of flour. Rub the suet thoroughly in the flour, until well mixed. Season with salt and pepper ; spice with a heaping tablespoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.