Shredded suet: Difference between revisions

[[Image:Atora suet.jpg|thumb|300px|right|Atora suet logo]]

[[Image:Raw_Suet.jpg|thumb|300px|right|Raw suet (the fat from around the kidneys of a calf)]]

[[Image:Atora_shredded_suet.jpg|thumb|300px|right|Atora shredded suet]]

'''Suet''' ([[clarified]] [[beef]] [[fat]], taken from around the kidneys) had one of its first mentions in a recipe of 1617 as a key ingredient for 'Cambridge pudding' served to students at that university. At this time, suet was time consuming to use and prepare, and involved removing the fat from beef, [[clarifying]] it over heat, and chopping it ready for use.

Through time, it was common to be able to find '''blocks of suet''' at grocers, however, it was not until 1893 that the first '''pre-shredded suet''' became available. It was the brainchild of Gabriel Hugon, a French man living in Manchester. He observed his wife struggling to cut '''blocks of suet''' in the kitchen and set about to create ready '''shredded suet'''.

     <td>&lt; 5 ounces</td>

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We also have a [[generic conversion table]] and a [[portions per person lookup]].

[[Category:Ingredients]]

[[Category:Store cupboard items]]