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Suet Crust for Puddings
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
519Calories
9 gProtein
58 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein8.7 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium1622 mg
Potassium108 mg
Calcium17 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline1.6 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 81. The excerpt below is the record exactly as published.
Suet Crust for Puddings.— i lb. flour, 6 oz. beef suet, -I pint cold water, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.