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Beef Steak and Kidney Pudding
From Cookery for every household, 1914
Serves 1
May be steamed instead of boiled. Skirt steak can be used for a cheaper option.
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
769Calories
107 gProtein
8 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein107 g
Carbohydrates8 g
Fiber0 g
Sugars1.2 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol468 mg
Sodium433 mg
Potassium1683 mg
Calcium74 mg
Iron13 mg
Magnesium103 mg
Phosphorus1067 mg
Zinc26 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C5.5 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.6 mg
Vitamin B1238 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)29 mg
Folate49 mcg
Choline279 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 547. The excerpt below is the record exactly as published.
Beef Steak and Kidney Pudding 1 lb. beef (cut thin). 2 sheep’s kidneys. 1 table-sp. flour. Seasoning. 3 table-sps. stock or water. 1 dessert-sp. ketchup. Suet pastry
Cook this with the app: pantry check, scaling, and the assistant.