Suet Crust

Name: Suet Crust
Ingredients: I lb. of Flour; 5 ozs. of Suet

From Buckmaster's cookery, 1887

For richer crusts, use more suet.

Presented as published in 1887. 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 (32 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

Sodium19 mg

Potassium640 mg

Calcium89 mg

Iron26 mg

Magnesium123 mg

Phosphorus511 mg

Zinc3.6 mg

Copper0.7 mg

Manganese3.4 mg

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

Water50 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 69. The excerpt below is the record exactly as published.

SUET CRUST. Ingredients. I lb. of Flour. 5 ozs. of Suet

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