Suet Paste for Boiled Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Time, ten minutes to prepare. Probable cost, 4d.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1107. The excerpt below is the record exactly as published.
six ounces of beef suet, freed from skin and sinew, and whilst chopping it keep dredging a little flour over it. Mix with it one pound of flour, and add as much cold water as wiU make the mixture up into a firm smooth paste
Cook this with the app: pantry check, scaling, and the assistant.