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Sweet Boiled Patties
From Modern cookery, in all its branches, 1884
Serves 7
Butter-crust can be used instead of suet, but will not be as light.
Presented as published in 1884. 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
361Calories
4 gProtein
59 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories361 kcal
Protein3.9 g
Carbohydrates59 g
Fiber0.6 g
Sugars24 g
Total Fat12 g
Saturated Fat6.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.4 g
Cholesterol8.3 mg
Sodium1403 mg
Potassium85 mg
Calcium17 mg
Iron2.1 mg
Magnesium11 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate57 mcg
Choline5.8 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 375. The excerpt below is the record exactly as published.
SWEET BOILED PATTIES. (GOOD.) Mix into a very smooth paste, three ounces of finely-minced suet with eight of flour, and a light pinch of salt ; divide it into fourteen balls of equal size
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