Potato Suet-Crust Pastry

Name: Potato Suet-Crust Pastry
Ingredients: 6 ozs. flour; 2 ozs. suet; 2 ozs. breadcrumbs; Pinch of salt; 2 ozs. grated raw potato; Cold water; $ teaspoonful Miller’s British Baking Powder

From Miller's recipe book, 1947

Presented as published in 1947. 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

1376Calories

28 gProtein

183 gCarbs

59 gFat

Full nutrition (33 nutrients)

Calories1376 kcal

Protein28 g

Carbohydrates183 g

Fiber3.7 g

Sugars4 g

Total Fat59 g

Saturated Fat30 g

Monounsaturated Fat18 g

Polyunsaturated Fat3 g

Cholesterol39 mg

Sodium661 mg

Potassium593 mg

Calcium274 mg

Iron13 mg

Magnesium84 mg

Phosphorus367 mg

Zinc2.3 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K6.9 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1 mg

Niacin (B3)16 mg

Folate342 mcg

Choline18 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 5. The excerpt below is the record exactly as published.

POTATO SUET-CRUST PASTRY 6 ozs. flour 2 ozs. suet 2 ozs. breadcrumbs Pinch of salt 2 ozs. grated raw potato Cold water $ teaspoonful Miller’s British Baking Powder

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