Suet Pie Recipes

SUET PIE

Suet Pie image

I was rummaging through my grandmama's cookbook pantry when I stumbled upon one of my great-great grandma's cookbooks. I looked through for markings in the book and happened to stumble upon this recipe. I don't think I'd try this unless I was looking for "old timey" recipes. For those who don't know what Suet it, check it out on Wikipedia - it's a beef fat. --Submitted by Mrs. S.B. Ellis. From The Sunflower Cookbook, compiled by the Ladies of the Methodist Episcopal Church - Cottonwood Falls, Kansas, published in 1901-- * The recipe called for "one spoon" of this or that so where it called for "one spoon" I have it listed as a tablespoon.*

Provided by ThatSouthernBelle

Categories One Dish Meal

Time 2h15m

Yield 1 pot

Number Of Ingredients 9

Ingredients

1 cup suet, chopped fine
1 cup molasses
1 cup sour milk (with 1/2 t baking soda) or 1 cup sweet milk (1 T baking powder)
1 egg
3 cups flour
1 cup raisins
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon clove

Steps:

Mix ingredients together.
Steam 2 hours over a hot fire.

Nutrition Facts : Calories 4971.7, Fat 232.3, SaturatedFat 125.8, Cholesterol 390.1, Sodium 1512.2, Carbohydrate 673.7, Fiber 21.4, Sugar 287.4, Protein 61.4

BASIC SUET CRUST PASTRY

Basic Suet Crust Pastry image

These quantities will be enough to top a 1 1/2 pint pie dish. for a 2 1/2 pint use 12 oz of self raising flour and 6 oz suet.

Provided by MarieRynr

Categories Breads

Time 15m

Yield 1/2 pound

Number Of Ingredients 4

Ingredients

8 ounces self raising flour
4 ounces shredded suet
salt & freshly ground black pepper (for a savoury crust)
cold water, to mix

Steps:

sift the flour into abowl, then sprinkle the suet in, season if desired and just mix it in lightly with your hands to distribute it evenly.
Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
Begin mixing with around bladed knife, and then use your hands at the end to bring it all together to a smooth elastic dough that leaves the bowl clean.
suet crust should be left for 5 minutes, then rolled out immediately. You should always roll it out more quickly than shorcrust, approximately 1/2 inch thick.

Nutrition Facts : Calories 3800.3, Fat 230.7, SaturatedFat 126.5, Cholesterol 163.5, Sodium 26.4, Carbohydrate 366.3, Fiber 13, Sugar 1.3, Protein 53.2

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