Deer's Puddings

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

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

2080Calories

5 gProtein

14 gCarbs

223 gFat

Full nutrition (33 nutrients)

Calories2080 kcal

Protein5.2 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat223 g

Saturated Fat124 g

Monounsaturated Fat75 g

Polyunsaturated Fat7.5 g

Cholesterol161 mg

Sodium23 mg

Potassium257 mg

Calcium39 mg

Iron0.7 mg

Magnesium17 mg

Phosphorus79 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E3.6 mg

Vitamin K9.1 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate31 mcg

Choline22 mg

Caffeine0 mg

Water143 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 96. The excerpt below is the record exactly as published.

DEER’S PUDDINGS r 1 1AKE some deer’s sausage skins and wash in water in which is 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

Cook this with the app: pantry check, scaling, and the assistant.