Suet-Crust for Meat or Fruit Puddings
From Modern cookery, in all its branches, 1884
Serves 3
This crust is lighter and more wholesome than butter crust.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 355. The excerpt below is the record exactly as published.
SUET-CRUST, FOR MEAT OR FRUIT PUDDINGS. Clear off the skin from some fresh beef kidney-suet, hold it firmly with a fork, and with a sharp knife slice it thin, free it entirely from fibre, and mince it very fine : six ounces thus prepared will be found quite sufficient for a pound of flour. Mix them well together, add half a teaspoonful of salt for meat puddings, and a third as much for fruit ones, and sufficient cold water
Cook this with the app: pantry check, scaling, and the assistant.