Suet
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
6458Calories
104 gProtein
145 gCarbs
604 gFat
Full nutrition (34 nutrients)
Calories6458 kcal
Protein104 g
Carbohydrates145 g
Fiber0 g
Sugars48 g
Total Fat604 g
Saturated Fat327 g
Monounsaturated Fat200 g
Polyunsaturated Fat27 g
Omega-30.3 g
Cholesterol1991 mg
Sodium981 mg
Potassium2275 mg
Calcium1458 mg
Iron15 mg
Magnesium203 mg
Phosphorus1997 mg
Zinc11 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A952 mcg
Vitamin E13 mg
Vitamin K22 mcg
Vitamin B61.5 mg
Vitamin B1210 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)3.8 mg
Niacin (B3)11 mg
Folate394 mcg
Choline1381 mg
Caffeine0 mg
Water1199 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 31. The excerpt below is the record exactly as published.
SUET. Cut the brown crust off a quart loaf, soak it in a quart of milk, then add half a pint of flour, eight or ten eggs, a little salt, and a pound and a quarter of minced beef or mutton suet
Cook this with the app: pantry check, scaling, and the assistant.