Flour and Suet Paste for Meat Puddings
From The spirit of cookery, 1895
Adjust suet proportion for different recipes.
Presented as published in 1895. 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
286Calories
25 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein25 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium276 mg
Calcium112 mg
Iron3.5 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 229. The excerpt below is the record exactly as published.
Flour and Suet Fa'-Ae for Meat Puddings and others is apparently easy to produce, but many cooks fail in appre- ciating the necessity of adapting details of proportion to the special object which the paste is to serve. As the paste is mostly boiled, a larger proportion of suet than demanded by the standard is not so injurious as an excess of flour. 362 THE SPIRIT OF COOKERY Two parts of flour and a little salt made into a rather stiff paste, and mixed with one part of finely-chopped suet, is a recipe easily remembered. When the suet is diminished to one-fourth of the weight of the flour, four eggs
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