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Milk with Suet
From The encyclopaedia of practical cookery, 1892
Serves 2
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
413Calories
16 gProtein
23 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein16 g
Carbohydrates23 g
Fiber0 g
Sugars23 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol68 mg
Sodium186 mg
Potassium733 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline88 mg
Caffeine0 mg
Water430 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 533. The excerpt below is the record exactly as published.
ilk with. Suet. — Finely chop loz. of mutton-suet, put it in a sauce >an with lqt. of Milk, and boil for thirty minutes. Add a little lemon-peel or cinnamon to flavour, strain it through a jelly- bag, sweeten with caster sugar
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