This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1/2 pound of flour 5 ounces of suet
Free the suet from the fibre and skin, and then chop it very fine, add the flour and salt; mix well, and add gradually sufficient cold water to make it stick together. Now roll it out (about one inch in thickness) on a well-floured baking-board, spread the jam thickly over the paste, roll it up, and tie in a well-floured cloth, leaving plenty of room for it to swell. Put it into a pot of boiling water, and boil it two hours, or it may be steamed two hours and a half. Serve hot, with Foamy Sauce.