dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Suet Crust for Puddings
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost, 4d. per pound.
Presented as published in 1892. 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
389Calories
6 gProtein
44 gCarbs
21 gFat
Full nutrition (32 nutrients)
Calories389 kcal
Protein6.5 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.7 g
Cholesterol14 mg
Sodium2.6 mg
Potassium81 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.8 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
Choline1.2 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 432. The excerpt below is the record exactly as published.
a pinch of salt, and a heaped tea-spoonful of baking-powder with one pound of dry flour. Rub into it three ounces of good beef dripping, and work it into a smooth pa.-.te with a little boiling milk. Handle it as little as possible. Bake in a mode- rate oven. Probable cost, 4d. per pound. Crust, Suet, for Puddings.— Allow six or eight ounces of suet and a pinch of salt I for every pound of flour
Cook this with the app: pantry check, scaling, and the assistant.