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English Beefsteak Pudding
From The Rural cook book, 1907
Serves 6
Serve with boiled carrots and turnips. Oysters can be added for variation.
Presented as published in 1907. 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
967Calories
15 gProtein
48 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories967 kcal
Protein15 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat79 g
Saturated Fat43 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.6 g
Cholesterol78 mg
Sodium221 mg
Potassium207 mg
Calcium21 mg
Iron4.2 mg
Magnesium25 mg
Phosphorus146 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate105 mcg
Choline33 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 13. The excerpt below is the record exactly as published.
English Beefsteak Pudding, — Make a crust by thoroughly mixing two cupfuls of finely-chopped beef suet in three cupfuls of flour; add half teaspoonful of salt, and mix with cold water into a dough with the con- 22 THE RURAL COOK BOOK. tislency of biscuit. Roll out the paste to the thickness of half an inch. Butter an earthen pudding bowl, and line with the paste. Take flank or round steak, cut into one-inch pieces
Cook this with the app: pantry check, scaling, and the assistant.