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Calf’s-Liver Pudding
From The encyclopædia of practical cookery, 1890
Serves 6
A little partially-boiled onion may be added before cooking.
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
1068Calories
24 gProtein
63 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories1068 kcal
Protein24 g
Carbohydrates63 g
Fiber0.4 g
Sugars1.1 g
Total Fat80 g
Saturated Fat23 g
Monounsaturated Fat33 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol269 mg
Sodium43 mg
Potassium387 mg
Calcium23 mg
Iron11 mg
Magnesium37 mg
Phosphorus363 mg
Zinc2.9 mg
Copper4.1 mg
Manganese0.8 mg
Vitamin D3.6 mcg
Vitamin C1.9 mg
Vitamin A21394 mcg
Vitamin E3.6 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B1264 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)17 mg
Folate126 mcg
Choline94 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 93. The excerpt below is the record exactly as published.
Calf’s-Liver Pudding.— Wash 1 lb . of Calf’s Liver, put it into a stewpan with a very small quantity of water, and let it cook slowly by the side of the fire for an-hour-and-a-half. At the end of that time, drain the liver, cut it up into small squares, season with pepper and salt, and mix with it some For details respecting Culinary Processes, Utensils, Sauces. Ac., referred to, see under their special heads. THE ENCYCLOPAEDIA OE PRACTICAL COOKERY. 277 Calf — continued. small pieces of either bacon-, beef-, or mutton-fat. Eub ilb. of dripping in lib. of flour till quite smooth, then gradually stir in sufficient water to make a stiff dough. Sprinkle a little flour on the table, and roll the dough out three times. Butter a pudding-basin and line it with the paste ; fill it with the liver and fat, well mixing, pour in whatever is left of the cooking-liquor, and cover with a flat of the same crust. Tie the basin in a cloth, plunge it into a saucepan of boiling water, and boil for two hours. When cooked, turn the pud- ding out of the basin on to a hot dish, and serve it without delay. A little paftially-boiled onion
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