Suet Crust

Ingredients

• 1 lb. flour
• } lb. suet
• 1 teaspoonful salt
• About 11- gill water

Method

1. 1

   Chop suet finely, mix with flour and salt, and add enough water to form a stiff paste.

2. 2

   Roll out to the required thickness.

3. 3

   This crust can also be made with half flour and half fine bread crumbs for a lighter texture.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 60. The excerpt below is the record exactly as published.

SUET CRUST — BEEFSTEAK AND KIDNEY PUDDING. 107 put it into a pan of boiling water, and boil for half an hour. When it is ready to serve, turn it out of the cloth into a vegetable dish. SUET CRUST. 1 lb. flour. I i lb. suet. I teaspoonful salt. I About 11- gill water. This crust is generally used for boiled puddings. Remove all skin and fibre from the suet, and chop it very finely (sometimes a little flour sprinkled over the suet will aid in speedy chopping). Mix this thoroughly with the flour and salt in a basin, and add enough water to form a stiff paste ; work them together with the hand, and turn the paste out of the basin neatly in one lump on to a floured board ; roll out once with a floured rolling-pin to the thickness required. This crust may be made with half a pound of flour and half a pound of fine bread crumbs, instead of using all flour, and it is then considered by some people to be much lighter and more digestible. BEEFSTEAK AND KIDNEY PUDDING. Suet crust. 1 table-spoonful flour. 1 teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.