gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beefsteak and Kidney Pudding
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
50Calories
3 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein3.4 g
Carbohydrates7.4 g
Fiber2 g
Sugars0.5 g
Total Fat1.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.7 mg
Sodium2796 mg
Potassium186 mg
Calcium33 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate5.2 mcg
Choline7.4 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 75. The excerpt below is the record exactly as published.
Beefsteak and Kidney Pudding Line a dish with moderately thick paste, fill with the steak and kidney, cut into pieces, season well with pepper and salt, pour over it a cupful of beef gravy, cover with paste and bake; or tie in a cloth and boil for two and a half hours. If liked, mushrooms may be added
Cook this with the app: pantry check, scaling, and the assistant.