Beef Pudding

Name: Beef Pudding
Ingredients: One quart of cold beef; one quart of Irish potatoes; one pint of bread crumbs; four eggs; salt; pepper; chopped onion

From Southern Recipes, 1913

Presented as published in 1913. 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

4594Calories

244 gProtein

312 gCarbs

258 gFat

Full nutrition (34 nutrients)

Calories4594 kcal

Protein244 g

Carbohydrates312 g

Fiber39 g

Sugars14 g

Total Fat258 g

Saturated Fat101 g

Monounsaturated Fat109 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol1444 mg

Sodium4671 mg

Potassium6885 mg

Calcium988 mg

Iron86 mg

Magnesium547 mg

Phosphorus2695 mg

Zinc43 mg

Copper9.2 mg

Manganese14 mg

Vitamin D4 mcg

Vitamin C47 mg

Vitamin A320 mcg

Vitamin E2.3 mg

Vitamin K15 mcg

Vitamin B65.9 mg

Vitamin B1228 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)3.6 mg

Niacin (B3)59 mg

Folate481 mcg

Choline620 mg

Caffeine0 mg

Water1408 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 4. The excerpt below is the record exactly as published.

BEEF PUDDING One quart of cold beef chopped very fine, one quart of Irish potatoes, boiled and creamed, one pint of bread crumbs. Put these in alternate layers, each layer seasoned MEATS IS with butter, salt and pepper, also a little chopped onion if you like. Let a layer of potatoes be the last, and just before you put it in, beat up four eggs

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