Suet Crust
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
3404Calories
45 gProtein
294 gCarbs
228 gFat
Full nutrition (33 nutrients)
Calories3404 kcal
Protein45 g
Carbohydrates294 g
Fiber0 g
Sugars0 g
Total Fat228 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.5 g
Cholesterol161 mg
Sodium2601 mg
Potassium552 mg
Calcium859 mg
Iron23 mg
Magnesium106 mg
Phosphorus733 mg
Zinc3.2 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.5 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)26 mg
Folate604 mcg
Choline13 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 47. The excerpt below is the record exactly as published.
Suet Crust. 3. cups flour. YZ tsp. salt. 1 cup suet (chopped). 144 cups (about) cold water or milk. 3. tsp. baking powder
Cook this with the app: pantry check, scaling, and the assistant.