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Bread and Meat Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Particularly adapted for travellers or colonial life.
Presented as published in 1892. 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
108Calories
5 gProtein
15 gCarbs
3 gFat
Full nutrition (23 nutrients)
Calories108 kcal
Protein4.6 g
Carbohydrates15 g
Fiber0.6 g
Sugars1.2 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol8.3 mg
Sodium148 mg
Potassium43 mg
Calcium0.8 mg
Iron2.3 mg
Magnesium2.4 mg
Phosphorus27 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A11 mcg
Water7.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 263. The excerpt below is the record exactly as published.
Bread and Meat Pudding, Port- able.— Make a bread dough, roll out the jjaste thick, and put any kind of fat meat, seasoned according to taste
Cook this with the app: pantry check, scaling, and the assistant.