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Beef Suet for Piecrust
From Cassell's dictionary of cookery, 1892
Serves 4
Adaptation depends on management in clarifying.
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
53Calories
0 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5.9 g
Saturated Fat3.7 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.8 g
Omega-30.5 g
Cholesterol4.3 mg
Sodium0.4 mg
Potassium1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.4 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 236. The excerpt below is the record exactly as published.
Beef Suet for Piecrust.— Shred some suet and clear it from all skin and fibre, put it into a basin, cover it with boiling water, and place it on a hot plate, or near the fire. AMien melted, pass it through a strainer into another vessel containing boiling water, and when cold, pierce the fat and let the water run out. If any sediment remain it will be found on the imder- side of the caked fat, and can be scraped off with a knife. Suet thus prepared, with the ad- dition of a little lard or oil
Cook this with the app: pantry check, scaling, and the assistant.