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Suet Crust for Meat Pies

Name: Suet Crust for Meat Pies
Yield: 8 servings
Ingredients: Twenty-four ounces of flour; twelve ounces of suet; two heaped teaspoonfuls of baking-powder; one-half teaspoonful of salt; two-sixths of a pint of cold water

From Soyer's standard cookery, 1912

Serves 8

Presented as published in 1912. 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

675Calories

10 gProtein

66 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories675 kcal

Protein9.9 g

Carbohydrates66 g

Fiber0 g

Sugars0 g

Total Fat41 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.3 g

Cholesterol29 mg

Sodium269 mg

Potassium123 mg

Calcium83 mg

Iron5 mg

Magnesium24 mg

Phosphorus123 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.8 mg

Folate137 mcg

Choline2.4 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 166. The excerpt below is the record exactly as published.

Suet Crust for Meat Pies. INGREDIENTS. — Twenty-four ounces of flour, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, two-sixths of a pint of cold water

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