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Puff Paste of Suet
From Original White House Cookbook, 1887
Serves 6
Ensure all ingredients are very cold when mixing.
Presented as published in 1887. 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
490Calories
5 gProtein
33 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein5.1 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol27 mg
Sodium278 mg
Potassium64 mg
Calcium54 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline2.2 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 207. The excerpt below is the record exactly as published.
PUFF PASTE OF SUET. Two CUPFULS of flour, one-half teaspoonful of salt, one teaspoonful of baking powder, one cup of chopped suet, freed of skin, and chopped very flne, one cupful of water
Cook this with the app: pantry check, scaling, and the assistant.