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Suet Pastry
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
567Calories
7 gProtein
49 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein7.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol27 mg
Sodium628 mg
Potassium92 mg
Calcium143 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline2.2 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 98. The excerpt below is the record exactly as published.
Suet Pastry. — To three cups of flour add one cup of finely shredded beef suet, three teaspoonfuls of baking powder, and one teaspoonful of salt. Mix, with cold water, or cold sweet milk
Cook this with the app: pantry check, scaling, and the assistant.