Suet Pastry
From Miller's recipe book, 1947
Cooking Suet Pastry—Whether boiled or steamed it is essential that the water is kept boiling fast, but not allowed to boil away.
Presented as published in 1947. 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
8272Calories
78 gProtein
456 gCarbs
680 gFat
Full nutrition (33 nutrients)
Calories8272 kcal
Protein78 g
Carbohydrates456 g
Fiber4.3 g
Sugars5.9 g
Total Fat680 g
Saturated Fat372 g
Monounsaturated Fat225 g
Polyunsaturated Fat24 g
Cholesterol483 mg
Sodium2154 mg
Potassium982 mg
Calcium414 mg
Iron34 mg
Magnesium182 mg
Phosphorus853 mg
Zinc6.5 mg
Copper1.1 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E11 mg
Vitamin K32 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)42 mg
Folate911 mcg
Choline54 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 5. The excerpt below is the record exactly as published.
SUET PASTRY 4 cupful flour + cupful breadcrumbs $ cupful shredded suet Cold water to mix + teaspoon salt $ teaspoonful Miller’s British Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.