Suet Crust for Pies or Puddings

Name: Suet Crust for Pies or Puddings
Ingredients: To every pound of flour allow five or six ounces of beef suet; five or six ounces of beef suet; one-half pint of water

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

This crust is quite rich enough for ordinary purposes.

Presented as published in 1902. 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

2871Calories

52 gProtein

351 gCarbs

140 gFat

Full nutrition (33 nutrients)

Calories2871 kcal

Protein52 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat140 g

Saturated Fat74 g

Monounsaturated Fat45 g

Polyunsaturated Fat4.5 g

Cholesterol96 mg

Sodium26 mg

Potassium642 mg

Calcium96 mg

Iron26 mg

Magnesium125 mg

Phosphorus511 mg

Zinc3.6 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.1 mg

Vitamin K5.1 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate727 mcg

Choline7.9 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 73. The excerpt below is the record exactly as published.

UET CRUST, FOR PIES OR PUDDINGS. To every pound of flour allow five or six ounces of beef suet, one-half pint of water

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