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Suet Crust for Boiled Puddings
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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
599Calories
9 gProtein
58 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein8.8 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium5.3 mg
Potassium109 mg
Calcium16 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline2.1 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 86. The excerpt below is the record exactly as published.
SUET CEUST FOE BOILED PUDDINGS. 1 lb. flour ^ lb. beef suet ^ pt. water Salt
Cook this with the app: pantry check, scaling, and the assistant.