Common Suet-Crust for Pies
From Modern cookery, in all its branches, 1884
Serves 2
This crust is preferred for pies and tarts over butter crust.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 314. The excerpt below is the record exactly as published.
COMMON SUET-CRUST FOR PIES. In many families this is preferred both for pies and tarts, to crust made with butter, as being much more wholesome; but it should never be served unless especially ordered, as it is to some persons peculiarly distasteful. Chop the suet extremely small, and add from six to eight ounces of it to a pound of flour, with a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.