Suet Paste

Name: Suet Paste
Ingredients: half a pound finely chopped beef suet; three-quarters of a pound flour; one saltspoon salt; make into a paste with cold water

From Six little cooks, 1910

This paste is suitable for boiled fruit pudding.

Presented as published in 1910. 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

3182Calories

40 gProtein

263 gCarbs

218 gFat

Full nutrition (32 nutrients)

Calories3182 kcal

Protein40 g

Carbohydrates263 g

Fiber0 g

Sugars0 g

Total Fat218 g

Saturated Fat119 g

Monounsaturated Fat71 g

Polyunsaturated Fat7.2 g

Cholesterol154 mg

Sodium23 mg

Potassium499 mg

Calcium69 mg

Iron20 mg

Magnesium93 mg

Phosphorus401 mg

Zinc2.9 mg

Copper0.5 mg

Manganese2.6 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.4 mg

Vitamin K8.2 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)24 mg

Folate547 mcg

Choline13 mg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 54. The excerpt below is the record exactly as published.

SUET PASTE. Rub well with half a pound finely chopped beef suet, three-quarters of a pound flour, and one saltspoon salt; make into a paste with cold water

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