Boiled Beefsteak Pudding

Name: Boiled Beefsteak Pudding
Ingredients: Two pounds of steak from the round; two sheep's kidneys; one pound of flour; six ounces of beef suet; one teaspoonful of baking powder; one dessert spoonful of salt; one-half dessert spoonful of pepper; one-half pint of cold water; one dessert spoonful of Mushroom catsup; one dessert spoonful of Worcestershire sauce

From My mother's cook book, 1902

Ensure the dough is light for the best texture.

Presented as published in 1902. 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

3153Calories

53 gProtein

362 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories3153 kcal

Protein53 g

Carbohydrates362 g

Fiber0.9 g

Sugars5.2 g

Total Fat167 g

Saturated Fat89 g

Monounsaturated Fat54 g

Polyunsaturated Fat5.4 g

Omega-30 g

Cholesterol116 mg

Sodium7861 mg

Potassium867 mg

Calcium397 mg

Iron28 mg

Magnesium137 mg

Phosphorus632 mg

Zinc3.8 mg

Copper0.8 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A6.1 mcg

Vitamin E2.8 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)31 mg

Folate731 mcg

Choline12 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 20. The excerpt below is the record exactly as published.

Boiled Beefsteak Pudding.— Two pouilds of steak from the round, two sheep's kidneys, one pound of flour, six ounces of beef suet, one teaspoonful of baking powder, one dessert spoonful of salt, one-half dessert spoonful of pepper, one-half pint of cold water, one des- sert spoonful of Mushroom catsup, one dessert spoonful of Worcestershire sauce

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