Pastry (Suet)

Ingredients

• 1 lb. flour
• 1/2 lb. suet
• 1 1/2 teaspoonful salt
• 1 1/2 teaspoonful baking powder
• A little cold water

Method

1. 1

   Shred and mince the suet finely, add to flour with the baking powder and salt and enough cold water to make into a paste, which must not be too stiff.

2. 2

   This may be boiled hours in a cloth or mould, or rolled out and used for fruit, puddings, roly-polies, &c.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 42. The excerpt below is the record exactly as published.

lb. flour A little cold water A pinch of salt Pass the flour through a wire sieve, add a pinch of salt, rub the butter into the flour lightly with the tips of the fingers, keeping it as cool as possible, add enough water to mix into a stiff paste (the less water used the shorter the paste will be) ; flour the board and roll out the pastry once only. If for sweets a teaspoonful of castor sugar may be used to each half pound of flour. No. 197. PASTRY (Short, household). 2 oz. butter A pinch of salt 2 oz. dripping i teaspoonful baking powder A little water ^ lb. flour Rub the butter lightly into the flour, add the salt and baking powder, and enough cold water to mix the whole into a stiff paste ; flour the board and roll out once ; it is then ready for use. 86 No. 198. PASTRY (Suet). i lb. flour I ^ teaspoonful salt J lb. suet I ^ teaspoonful baking powder Sh

Cook this with the app: pantry check, scaling, and the assistant.