Common Suet-Crust for Pies from Modern Cookery for Private Families by Eliza Acton
In many families this is preferred both for pies and tarts, to crust made with butter, as being much more wholesome; but it should never be served unless especially ordered, as it is to some person...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- Flour, 2 lbs.
- beef or veal kidney-suet, 12 to 16 oz.
- salt (for fruit-pies), ¼ teaspoonful,
- for meat-pies, 1 teaspoonful.
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Very Superior Suet-Crust from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Suet-Crust, for Meat or Fruit Puddings from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Kentish Suet Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Butter Crust for Puddings from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Pie Crust Suet Recipe
food.com
No. 4. Common Suet Forcemeat from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Beef-Steak, or John Bull’s Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Suet Paste for Pudding and Crust from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com