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Suet Crust Rich
From Soyer's standard cookery, 1912
Serves 10
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
524Calories
8 gProtein
48 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein7.7 g
Carbohydrates48 g
Fiber0.8 g
Sugars1.1 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Cholesterol23 mg
Sodium339 mg
Potassium101 mg
Calcium93 mg
Iron3.5 mg
Magnesium20 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate91 mcg
Choline4.4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 10 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, Rich. INGREDIENTS. — Sixteen ounces of flour, six ounces of bread 240 STANDARD COOKERY. crumbs, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, about two- sixths of a pint of wate
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