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Beefsteak and Oyster Pudding
From Practical household cookery, 1891
Serves 6
Use half the quantity of broth compared to previous recipes.
Presented as published in 1891. 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
599Calories
9 gProtein
58 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein8.8 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium394 mg
Potassium109 mg
Calcium16 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline2.1 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 155. The excerpt below is the record exactly as published.
BEEFSTEAK AND OYSTER PUDDING. Chop fine half a pound of beef suet, and mix it with a pound of sifted flour on the slab; gather this together witii the hands, make a hole in the centre to receive a teaspoonf ul of salt and about a gill of water
Cook this with the app: pantry check, scaling, and the assistant.