White Pudding

Name: White Pudding
Ingredients: One pint suet rubbed fine; two or more quarts of flour; pepper well; add salt and mix all thoroughly

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

7712Calories

116 gProtein

775 gCarbs

460 gFat

Full nutrition (32 nutrients)

Calories7712 kcal

Protein116 g

Carbohydrates775 g

Fiber0 g

Sugars0 g

Total Fat460 g

Saturated Fat247 g

Monounsaturated Fat149 g

Polyunsaturated Fat15 g

Cholesterol322 mg

Sodium53 mg

Potassium1440 mg

Calcium200 mg

Iron57 mg

Magnesium273 mg

Phosphorus1154 mg

Zinc8.3 mg

Copper1.6 mg

Manganese7.6 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E7.1 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)9.5 mg

Riboflavin (B2)4.5 mg

Niacin (B3)69 mg

Folate1610 mcg

Choline26 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 17. The excerpt below is the record exactly as published.

WHITE PUDDING. One pint suet rubbed fine, taking out all stringy substance, two or more quarts of flour, pepper well, add salt and mix all thoroughly

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