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English Beefsteak Pudding
From The New century cook book, 1899
Serves 6
Mrs. L. Nicholls
Presented as published in 1899. 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
803Calories
54 gProtein
58 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein54 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat39 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol137 mg
Sodium87 mg
Potassium753 mg
Calcium22 mg
Iron8.8 mg
Magnesium64 mg
Phosphorus470 mg
Zinc6.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B123.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate121 mcg
Choline1.6 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 131. The excerpt below is the record exactly as published.
English Beefsteak Pudding. Two pounds of rump steak seasoning to taste with salt and black pepper, suet crust made with milk in the proportion of six ounces suet to one pound of flour
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