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Clarified Beef Suet
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Keep the clarified suet in a cool place; it lasts a long time.
Presented as published in 1898. 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
111Calories
6 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein6.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat9.3 g
Saturated Fat3.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium271 mg
Potassium86 mg
Calcium3.8 mg
Iron0.5 mg
Magnesium4.7 mg
Phosphorus47 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate1 mcg
Choline17 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 103. The excerpt below is the record exactly as published.
Clarified Beef Suet. — This method has been adapted by Wyvern from Gouffe’s system and is admirable. “Procure as “ much good fresh suet from a sirloin of beef (that surrounding “ the kidney is the best) as you require, and cut it into pieces. “Place a large saucepan or stewpan on the fire, fill it tliree- “ parts full of wat
Cook this with the app: pantry check, scaling, and the assistant.