nut-freesoy-freefish-freeshellfish-free
Beef Pudding
From European and American cuisine, 1914
Serves 2
Pudding can be placed under roasting meat to catch drippings.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
735Calories
29 gProtein
111 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein29 g
Carbohydrates111 g
Fiber0 g
Sugars14 g
Total Fat25 g
Saturated Fat8.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol239 mg
Sodium169 mg
Potassium614 mg
Calcium354 mg
Iron8 mg
Magnesium69 mg
Phosphorus486 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.9 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 161. The excerpt below is the record exactly as published.
1 pint of prepared flour in a bowl, add Ys ounce butter, rub butter and flour together with the hand ; add 1 teaspoonful sugar, and gradually 1 pint of milk and 2 well-beaten eggs ; mix all well together. Pour a few spoonfuls of the beef fat
Cook this with the app: pantry check, scaling, and the assistant.