Suet Crust

Ingredients

• Twenty-four ounces of flour
• twelve ounces of suet
• two teaspoonfuls of baking-powder
• one-half teaspoonful of salt
• two-sixths of a pint of water

Method

1. 1

   Chop the suet finely with a little of the flour, mix with other dry ingredients, and add water to form a moderately stiff paste.

2. 2

   Roll out and use at once.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 166. The excerpt below is the record exactly as published.

Suet Crust, Rich. INGREDIENTS. — Sixteen ounces of flour, six ounces of bread 240 STANDARD COOKERY. crumbs, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, about two- sixths of a pint of water. METHOD. — Free the suet from skin, shred and chop it finely. Mix well together the flour, bread-crumbs, suet, salt and bak- ing-powder, and add water to form a paste soft enough to roll out easily, but not sufficiently moist to stick to the board and rolling-pin. This paste makes an exceedingly light and easily-digested pudding, but in consequence of its extreme lightness it is liable to break if turned out of the bowl. Suet Crust. INGREDIENTS. — Twenty- four ounces of flour, twelve ounces of suet, two teaspoonfuls of baking-powder, one-half teaspoon- ful of salt, two-sixths of a pint of water. METHOD. — Chop the suet finely with a little of the flour, mix it with the other dry ingredients, and add water to form a moderately stiff paste. Roll out and use at once. This paste is equally suitable for meat pudding, fruit pudding, jam roly-poly, or plain suet pudding. Suet Crust for Meat Pies. INGREDIENTS. — Twenty-four ounces of flour

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