nut-freesoy-freefish-freeshellfish-free
Brain and Tongue Pudding
From The new practical housekeeping, 1890
Serves 1
A fresh cucumber, pared and sliced, may be added to the pudding if liked.
Presented as published in 1890. 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
252Calories
17 gProtein
9 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein17 g
Carbohydrates9.4 g
Fiber0 g
Sugars6.4 g
Total Fat16 g
Saturated Fat6.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol975 mg
Sodium157 mg
Potassium397 mg
Calcium188 mg
Iron2.1 mg
Magnesium27 mg
Phosphorus336 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C3.5 mg
Vitamin A115 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate29 mcg
Choline169 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 376. The excerpt below is the record exactly as published.
Brain and Tongue Pudding, line a baking dish with good paste and put in a layer of thinly-sliced cooked tongue, then a layer of chopped brain, add a seasoning of salt, pepper, a little chopped onion and parsley. Do this alternately till dish is filled. On the top put slices of hard boiled egg ; moisten by adding a teaspoon flour mixed smoothly in a quarter pint milk
Cook this with the app: pantry check, scaling, and the assistant.