Suet Crust

Name: Suet Crust
Ingredients: One pound of flour; six ounces of beef suet; one teaspoonful of baking powder; one teaspoonful of salt; one-half pint of cold water

From The art of cooking, 1880

Suitable for boiled meat or apple pudding.

Presented as published in 1880. 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

3115Calories

52 gProtein

352 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories3115 kcal

Protein52 g

Carbohydrates352 g

Fiber0 g

Sugars0 g

Total Fat167 g

Saturated Fat89 g

Monounsaturated Fat54 g

Polyunsaturated Fat5.4 g

Cholesterol116 mg

Sodium2834 mg

Potassium645 mg

Calcium359 mg

Iron26 mg

Magnesium126 mg

Phosphorus613 mg

Zinc3.7 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.6 mg

Vitamin K6.1 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate727 mcg

Choline9.5 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 81. The excerpt below is the record exactly as published.

Suet Crust. — One pound of flour, six ounces of beef suet, one teaspoonful of baking powder, one tea- spoonful of salt, one-half pint of cold water

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