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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 33
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Suet Paste. 1 lb. Flour P. Salt 1 oz. B.P. 6" Suet 1/2 Pt. Water Approx. Method. Clean, chop suet, sieve flour B.P. all; Mix in the usual way. Stiff dough use for any kind of baking such as; Jam, marmalade, apple butter, etc. Puff Pastry recipe. 1 Lb. of flour, P. salt, 12 oz. marg. P. of. C of garden lemon juice. Approx 1/2 Pt. of water.
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Suet Paste. 1 lb. Flour P. Salt 1 oz. B.P. 6" Suet 1/2 Pt. Water Approx. Method. Clean, chop suet, sieve flour B.P. all; Mix in the usual way. Stiff dough use for any kind of baking such as; Jam, marmalade, apple butter, etc. Puff Pastry recipe. 1 Lb. of flour, P. salt, 12 oz. marg. P. of. C of garden lemon juice. Approx 1/2 Pt. of water.
Szathmary Culinary Manuscripts and Cookbooks
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