Beefsteak Pudding
From The "A1" cookery book, 1901
Serves 6
This is the nicest way of making this pudding.
Presented as published in 1901. 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
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 26. The excerpt below is the record exactly as published.
Beefsteak Pudding. — i| lbs. beefsteak and i 11). beef kidney. Cut the meat into rather thin small pieces, dip each into a mixture made of i tablespoon flour, 2 teaspoons salt, and 2 teaspoons pepper. Make some suet crust and line the sides only of a buttered pie-dish, fill with the meat, pour in some cold water, cover with some more suet crust. Tie up in a scalded and floured cloth
Cook this with the app: pantry check, scaling, and the assistant.