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Beefsteak Pudding
From The New century cook book, 1899
Serves 6
Mrs. Watson.
Presented as published in 1899. 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
523Calories
11 gProtein
32 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein11 g
Carbohydrates32 g
Fiber0 g
Sugars0 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol164 mg
Sodium453 mg
Potassium151 mg
Calcium13 mg
Iron4 mg
Magnesium17 mg
Phosphorus137 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C3.1 mg
Vitamin A140 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B129.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.6 mg
Folate100 mcg
Choline2.2 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 122. The excerpt below is the record exactly as published.
Beefsteak Pudding. One cup beef suet chopped fine, two cups flour, teaspoon salt, mix together with enough water to make a dough easily handled, roll out the dough and line a buttered pudding dish, fill with one pound beefsteak and a .beef kidne
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