Suet Crust for Boiled Puddings
From Cookery for busy lives and small incomes, 1890
When much suet is used, baking powder is not required.
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
2386Calories
51 gProtein
351 gCarbs
87 gFat
Full nutrition (32 nutrients)
Calories2386 kcal
Protein51 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat87 g
Saturated Fat44 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.7 g
Cholesterol58 mg
Sodium15 mg
Potassium630 mg
Calcium88 mg
Iron26 mg
Magnesium122 mg
Phosphorus503 mg
Zinc3.5 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate727 mcg
Choline4.8 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 22. The excerpt below is the record exactly as published.
Suet Crust for Boiled Puddings Ingredients. — 1 lb. of flour, 3, 4, or 6 ozs. of suet, 1 or 2 teaspoonfuls of baking powder, cold water, salt
Cook this with the app: pantry check, scaling, and the assistant.