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Beefsteak Pudding a la King Edward
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
578Calories
83 gProtein
4 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein83 g
Carbohydrates3.6 g
Fiber1 g
Sugars1.7 g
Total Fat26 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol430 mg
Sodium457 mg
Potassium1332 mg
Calcium63 mg
Iron9.8 mg
Magnesium80 mg
Phosphorus840 mg
Zinc19 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C6.2 mg
Vitamin A213 mcg
Vitamin E0.7 mg
Vitamin K4.9 mcg
Vitamin B62.2 mg
Vitamin B1223 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)23 mg
Folate73 mcg
Choline212 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 204. The excerpt below is the record exactly as published.
Beefsteak Pudding a la King Edward Pouding au Bifteck a. la Roi Edouard Take three pounds beef, one beef kidney (cut up in large dices), six small onions
Cook this with the app: pantry check, scaling, and the assistant.