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Suet Crust
From Tried favourites cookery book, 1909
Serves 8
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
692Calories
7 gProtein
44 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories692 kcal
Protein7 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Cholesterol39 mg
Sodium35 mg
Potassium86 mg
Calcium28 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate91 mcg
Choline3.2 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 119. The excerpt below is the record exactly as published.
Suet Crust. i lb. Flour, i lb. Suet, good pinch Salt, J teaspoon Baking Powder, a little Water
Cook this with the app: pantry check, scaling, and the assistant.