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Beef Steak Pudding
From Cookery and housekeeping, 1882
Serves 6
Veal may be used instead of beef, or half rabbit and half beef. Oysters can be added for improvement.
Presented as published in 1882. 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
1024Calories
59 gProtein
88 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1024 kcal
Protein59 g
Carbohydrates88 g
Fiber0 g
Sugars0.1 g
Total Fat49 g
Saturated Fat24 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol144 mg
Sodium96 mg
Potassium810 mg
Calcium31 mg
Iron11 mg
Magnesium75 mg
Phosphorus513 mg
Zinc7.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E1.4 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B123.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate182 mcg
Choline2.5 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 63. The excerpt below is the record exactly as published.
Beef Steak Pudding. About 2 lbs. of tender rump steak must be freed from sinew, cut into pieces of moderate size, and a few bits of fat rolled in the thin pieces of beef; salt and pepper, and an onion chopped small are to be added. Make a paste with \ lb. of beef suet, i:^ lbs. of flour, a pinch of salt, and half a pint of milk (or water) ; the suet must be chopped very fine and freed from skin. The paste must be quite smooth and even. Line a basin with this paste, fill with the pieces of beef, pour in a small quantity of broth
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