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Suet Crust
From The household gas cookery book, 1900
Serves 6
For a richer crust use 1 lb. of suet, and if for a meat pudding add a pinch of salt.
Presented as published in 1900. 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
519Calories
9 gProtein
59 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein8.7 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium82 mg
Potassium107 mg
Calcium58 mg
Iron4.4 mg
Magnesium21 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline1.6 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 87. The excerpt below is the record exactly as published.
Suet Crust. — Ingredients : 1 lb. of flour, 6 oz. of suet, 1 teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.