Suet Crust (for Dumplings, Rolls, Fruit or Savoury Puddings)

Name: Suet Crust (for Dumplings, Rolls, Fruit or Savoury Puddings)
Ingredients: 1 Ib. flour; 1 lb. raw potatoes; 1 oz. suet; 1 oz. fat (or 2 oz. fat if suet cannot be obtained); } oz. salt; 4 oz. baking powder

From The victory cookery book, 1918

Presented as published in 1918. 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

2316Calories

63 gProtein

460 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories2316 kcal

Protein63 g

Carbohydrates460 g

Fiber15 g

Sugars0 g

Total Fat34 g

Saturated Fat15 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat1.1 g

Cholesterol19 mg

Sodium18665 mg

Potassium2491 mg

Calcium6962 mg

Iron66 mg

Magnesium288 mg

Phosphorus3222 mg

Zinc5.3 mg

Copper4.7 mg

Manganese9.5 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K1 mcg

Vitamin B61.4 mg

Vitamin B120.1 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)36 mg

Folate771 mcg

Choline1.6 mg

Caffeine0 mg

Water404 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 48. The excerpt below is the record exactly as published.

Suet Crust (for Dumplings, Rolls, Fruit or Savoury Puddings) Materials.—1 Ib. flour, 1 lb. raw potatoes, 1 oz. suet, 1 oz. fat (or 2 oz. fat if suet 184 THE VICTORY COOKERY BOOK cannot be obtained), } oz. salt, 4 oz. baking powder

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