Deer's Pudding

Name: Deer's Pudding
Ingredients: some deer’s skins; a large cupful of finely chopped venison or beef suet; a handful of coarse oatmeal; a little finely chopped onion; salt; pepper

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

2020Calories

4 gProtein

0 gCarbs

222 gFat

Full nutrition (32 nutrients)

Calories2020 kcal

Protein3.5 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat222 g

Saturated Fat124 g

Monounsaturated Fat75 g

Polyunsaturated Fat7.5 g

Cholesterol161 mg

Sodium17 mg

Potassium38 mg

Calcium4.7 mg

Iron0.4 mg

Magnesium2.4 mg

Phosphorus35 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.5 mg

Vitamin K8.5 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate2.4 mcg

Choline13 mg

Caffeine0 mg

Water9.5 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 37. The excerpt below is the record exactly as published.

DEER’S PUDDING Blair Castle Recipe Take some deer’s skins and wash in water and a very little salt, turning the skins inside out to be thoroughly cleansed, but not removing the fat which adheres to the insides of the skins. Take a large cupful of finely chopped venison or beef suet, a handful of coarse oatmeal and a little finely chopped onion to season, also salt and pepper

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