Beefsteak Pudding
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
762Calories
82 gProtein
0 gCarbs
46 gFat
Full nutrition (32 nutrients)
Calories762 kcal
Protein82 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.8 g
Cholesterol290 mg
Sodium222 mg
Potassium1298 mg
Calcium79 mg
Iron6.9 mg
Magnesium87 mg
Phosphorus790 mg
Zinc15 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K5.6 mcg
Vitamin B62.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)25 mg
Folate44 mcg
Choline343 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 18. The excerpt below is the record exactly as published.
BEEFSTEAK PUDDING. 13 lbs. round steak. 1 beef kidney. Biscuit dough
Cook this with the app: pantry check, scaling, and the assistant.