Pastry (Suet)
From Hilda's "where is it?" of recipes, 1891
Very good for hot tarts and pies.
Presented as published in 1891. 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
2767Calories
28 gProtein
175 gCarbs
217 gFat
Full nutrition (32 nutrients)
Calories2767 kcal
Protein28 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat217 g
Saturated Fat119 g
Monounsaturated Fat71 g
Polyunsaturated Fat7.2 g
Cholesterol154 mg
Sodium20 mg
Potassium345 mg
Calcium48 mg
Iron13 mg
Magnesium63 mg
Phosphorus279 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.4 mg
Vitamin K8.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate365 mcg
Choline13 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 51. The excerpt below is the record exactly as published.
PASTRY {SUET). (Very good for hot tarts and pies.) Ingredients. \ lb. Flour. A little Salt. J lb. Suet
Cook this with the app: pantry check, scaling, and the assistant.