Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Milk and Suet-Pavy
From The hearthstone; or, Life at home, 1883
Serves 1
A wineglassful to a quarter of a pint forms the quantity to be taken at a time.
A modern interpretation · AI-generated from the original record
Ingredients
- one ounce of finely chopped suet
- a quarter of a pint of water
- one drachm of broken cinnamon
- one ounce of sugar
- three-quarters of a pint of milk
Method
Boil the suet with water for ten minutes, press through linen, then add cinnamon, sugar, and milk.
Boil again for ten minutes and strain.
Nutrition per serving
583Calories
13 gProtein
49 gCarbs
38 gFat
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 107. The excerpt below is the record exactly as published.
Milk and Suet-Pavy. — Boil one ounce of finely chopped suet with a quarter of a pint of water for ten minutes, and press through linen or thin flannel. Then add one drachm of broken cinnamon, one ounce of sugar, and three-quarters of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.