Suet Crust
From The complete Indian housekeeper & cook, 1898
Can be boiled or baked.
Presented as published in 1898. 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
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 224. The excerpt below is the record exactly as published.
Suet Crust. — For dumplings, &c. Sixteen units prepared patent flour (see Bread), 10 of finely chopped suet. Mix with milk to a paste not too stiff.
Cook this with the app: pantry check, scaling, and the assistant.