Beefsteak Pudding
From The paper-bag cookery manual, 1911
Serve unmoulded or in a basin.
Presented as published in 1911. 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
2647Calories
120 gProtein
175 gCarbs
159 gFat
Full nutrition (33 nutrients)
Calories2647 kcal
Protein120 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat159 g
Saturated Fat79 g
Monounsaturated Fat57 g
Polyunsaturated Fat5.5 g
Cholesterol404 mg
Sodium289 mg
Potassium1846 mg
Calcium153 mg
Iron20 mg
Magnesium163 mg
Phosphorus1174 mg
Zinc19 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.3 mg
Vitamin K10 mcg
Vitamin B63 mg
Vitamin B125.9 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)43 mg
Folate414 mcg
Choline398 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.
Beefsteak Pudding. Take about 1 lb. of beef steak, half a pound of flour, and 4 ozs. of suet ; cut the meat into thin slices and dip into a little seasoned flour, previously mixed with salt and pepper, on a plate. Roll up each with a small piece of fat inside. Chop the suet finely, mix with the flour and a pinch of salt ; make into a stiff paste with about a gill of cold water
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