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Beef Steak and Kidney Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
A few mushrooms or oysters can be added for improvement.
Presented as published in 1892. 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
553Calories
89 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein89 g
Carbohydrates3.4 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat6.9 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol643 mg
Sodium335 mg
Potassium1272 mg
Calcium30 mg
Iron12 mg
Magnesium87 mg
Phosphorus872 mg
Zinc11 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C11 mg
Vitamin A502 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B1236 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3.7 mg
Niacin (B3)18 mg
Folate117 mcg
Choline0 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 232. The excerpt below is the record exactly as published.
Beef Steak and Kidney Pudding.— Take one pound of rump steak, beat 'and cut it into long strips for rolling, or, if preferred, in pieces about half an inch square. Season well with pepijer and salt, and di'edge over it a little tioxu- ; cut half a pound of beef kidney into thin slices, season in the same way, and lay it with the beef into a basin Kned with a good suet paste, about half an inch thick ; throw in a little water
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