Suet Crust
From English and French cookery, 1890
For a richer crust, use from 0.5 to 0.75 pounds of suet to every pound of flour.
Presented as published in 1890. 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
2871Calories
52 gProtein
351 gCarbs
140 gFat
Full nutrition (33 nutrients)
Calories2871 kcal
Protein52 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat140 g
Saturated Fat74 g
Monounsaturated Fat45 g
Polyunsaturated Fat4.5 g
Cholesterol96 mg
Sodium26 mg
Potassium642 mg
Calcium96 mg
Iron26 mg
Magnesium125 mg
Phosphorus511 mg
Zinc3.6 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.1 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate727 mcg
Choline7.9 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 68. The excerpt below is the record exactly as published.
Suet Crust. — Chop the suet very fine after freeing from skin and shreds, and rub it well into the flour ; add sufficient to work the whole to a smooth paste. For this crust allow 5 or 6 ounces of beef suet, and 4 pint of water to each pound of flour
Cook this with the app: pantry check, scaling, and the assistant.