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Suet Crust for Meat Puddings
From The Ideal cook book, 1899
Serves 4
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
510Calories
7 gProtein
44 gCarbs
34 gFat
Full nutrition (32 nutrients)
Calories510 kcal
Protein6.7 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Cholesterol24 mg
Sodium3.6 mg
Potassium83 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Choline2 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 117. The excerpt below is the record exactly as published.
Suet Crust for Meat Puddings—lIngredients—8 oz. of flour, 5 oz. of beef suet, a little salt
Cook this with the app: pantry check, scaling, and the assistant.