Suet Crust
From The girl's own cookery book, 1882
Adjust the amount of suet according to desired richness.
Presented as published in 1882. 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
3115Calories
52 gProtein
352 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories3115 kcal
Protein52 g
Carbohydrates352 g
Fiber0 g
Sugars0 g
Total Fat167 g
Saturated Fat89 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.4 g
Cholesterol116 mg
Sodium491 mg
Potassium645 mg
Calcium350 mg
Iron26 mg
Magnesium124 mg
Phosphorus613 mg
Zinc3.6 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate727 mcg
Choline9.5 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 34. The excerpt below is the record exactly as published.
suet crust may be made with six ounces of suet, one teaspoonful of baking powder, a pinch of salt, and a pound of flour. The suet should be skinned, and the fibres and sinews should be removed, and it should then be chopped till it is as fine as oatmeal, and rubbed into the flour ; water should be added gradually. To make a very stiff paste the pastry should be rolled out once, and it is ready for use. Making raised pies, that is, pies baked without either dishes or pattypans, is very interesting work, and like a good many other things it is very mysterious until we know how to do it, and very easy when we do. I will Jiaisfd Jus. 57 try to describe the method of making these pies very clearly. If there are any girls who feel inclined to follow the instructions given, and make the attempt, I would advise them to begin by making small pies ; then when they have become quite proficient in the art, they may try their hand on large ones. Raised pies may be made with every kind of meat, game, or poultry, provided only that whatever is used is free from bone. It must be remembered, therefore, that all meat must be boned before it is used for this purpose. The meat also must be pleasantly seasoned, and the gravy must be reduced until it will form a stiff jelly when cold. This strong gravy is put in after the pie has been taken from the oven, and it should, if possible, be made the day before it is wanted. We will suppose, therefore, that we wish to make either one moderate sized pork pie, or two small ones. Take one pound of lean pork, one pound of flour
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Cook this with the app: pantry check, scaling, and the assistant.