Suet Paste

Ingredients

• 1 lb. chopped suet
• pinch of salt
• 1½ lb. flour
• ½ pint cold water

Method

1. 1

   Put the suet, flour, and salt in a bowl and stir all together, add the water and mix to a paste.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 71. The excerpt below is the record exactly as published.

suet paste, then place a tablespoonful of apricot or greengage jam on the bottom. Cover that with a piece of paste and put a tablespoonful of raspberry or strawberry jam in. Cover again with a round of paste and so on alternately until filled. Steam two hours and serve with sweet sauce. SUET PASTE. i lb- chopped suet pinch of salt i Jt>. flour i. pint cold water Put the suet, flour, and salt in a bowl and stir all together, add the water and mix to a paste. 116 VIENNESE PUDDING. 5 ozs. crumb of bread 3 ozs. castor sugar 2 ozs. candied peel 1 oz. loaf sugar 2 ozs. sultanas grated rind of one lemon yolks of 4 eggs f pint of milk 1 wineglassful of sherry Cut the bread into dice, shred the candied peel, and pick the sultanas. Put these with the lemon rind and castor sugar in a greased pudding basin. Put the loaf sugar in a pan and burn a light brown, then add the milk and allow to dissolve. Pour this to the yolks previously whisked, and then strain over the bread, &c., in the mould, add the sherry, and allow to soak. Steam one- and-a-half hours, turn out, and serve with sherry sauce. A GOOD XMAS PLUM PUDDING. 1 lb. flour

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