Suet Pastry No. 2
From The art of living in Australia, 1893
Suet crust should be kept as dry as possible.
Presented as published in 1893. 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
3597Calories
53 gProtein
351 gCarbs
220 gFat
Full nutrition (33 nutrients)
Calories3597 kcal
Protein53 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat220 g
Saturated Fat119 g
Monounsaturated Fat71 g
Polyunsaturated Fat7.2 g
Cholesterol154 mg
Sodium32 mg
Potassium656 mg
Calcium98 mg
Iron26 mg
Magnesium126 mg
Phosphorus524 mg
Zinc3.8 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.4 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate728 mcg
Choline13 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 227. The excerpt below is the record exactly as published.
UET PASTRY.-No. 2. . 2d. 1 lb. Flour 8 oz. Suet . \ pint Water Pinch of Salt Total Cost— 5<i. ;} Zd. Sift the flour into a basin ; prepare the suet by cutting it into very thin slices and then shredding it up very fine indeed ; mix it in with the flour. Stir in the water until it is of a firm consistency, but do not use too much water, or the paste will be tough. Suet crust should l)e kept as dry as S. 1003. Bb 386 THE ART OF LIVING IX AUSTRALIA. possible. Turn it on to a floured board and knead for a few minutes. It is then ready for use ; this crust is suitable for all kinds of boiled puddings, such as meat, apple, jam, &c. These puddings require to be boiled for a very long time. They must always be plunged into boiling water, and kept boiling and covered with water all the time they are cooking. SUET PUDDING 1 lb. Flour 8 or 10 oz. Suet ^ teaspoonful Salt ^ pint Water
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Cook this with the app: pantry check, scaling, and the assistant.