dairy-freenut-free
Winter Suet Balls for Soup
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
- half a cup of suet
- half a teaspoon of salt
- pepper as you wish
- half a cup of flour
- ice-water
Method
Chop suet fine and mix with salt, pepper, and flour.
Add ice-water gradually to form a stiff paste.
Form into small balls and drop into boiling soup, cooking for five to seven minutes before serving.
Nutrition per serving
310Calories
2 gProtein
12 gCarbs
28 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 12. The excerpt below is the record exactly as published.
WINTER SUET BALLS FOR SOUP Have half a cup of suet chopped fine and freed from skin. To this add half a teaspoon of salt, pepper as you wish, and half a cup of flour. Mix and add ice-water
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