Suet Paste
Ingredients
Directions
Make the paste
In a bowl, combine the suet, flour, and salt.
Mix in cold water gradually until the mixture is stiff.
Use
Use this paste for making apple or fruit dumplings.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Suet
- Adds fat that keeps the paste tender and short as it cooks.
- Flour
- Provides the structure that holds the paste together.
The step that matters
Adding the cold water gradually. Adding water slowly lets the flour absorb it evenly, so the paste becomes stiff without turning sticky or overworked. Cold water keeps the suet firm, which helps keep the paste tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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