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Cold-Meat Pudding
From The encyclopaedia of practical cookery, 1892
Serves 5
Good gravy or stock may be used instead of onion water.
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
638Calories
11 gProtein
74 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein11 g
Carbohydrates74 g
Fiber1 g
Sugars1.7 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Cholesterol23 mg
Sodium153 mg
Potassium194 mg
Calcium28 mg
Iron5.3 mg
Magnesium28 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate153 mcg
Choline4.5 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 493. The excerpt below is the record exactly as published.
Cold-Meat Pudding. — Take any cold cooked Meat, cut it into rather small pieces, and remove all the fat and skin. Put till, of flour into a basin with 6oz. of suet, shred and not chopped, and make it into a stiff paste with about 1 teacupful of water. Flour the board or table, and roll out the paste. Line a quart basin with the paste, put in the Meat in layers, sprinkle each layer with salt and pepper, and add two chopped onions boiled in 1 breakfast-cupful of water
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