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Goose Pudding, or Savoury Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
A Yorkshire recipe.
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
653Calories
10 gProtein
23 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein10 g
Carbohydrates23 g
Fiber5 g
Sugars8.7 g
Total Fat59 g
Saturated Fat31 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol225 mg
Sodium3318 mg
Potassium442 mg
Calcium120 mg
Iron3.1 mg
Magnesium45 mg
Phosphorus183 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C29 mg
Vitamin A102 mcg
Vitamin E1.4 mg
Vitamin K8.3 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate67 mcg
Choline163 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 619. The excerpt below is the record exactly as published.
oose Pudding, or Savoury Pud- ding (a Yorkshire recipe). — Pour as much boiling milk over a pound of stale bread as will just cover it. Let it soak until soft, then beat it with a fork, and take out any lumps that -\vill not soften. iVdd six ounces of beef suet, iinely shred, four large onions, boiled and chopped, a dessert-spoonful of powdered sage, and the same of marjoram and thyme, a dessert-spoonful of salt, a tea-spoonful of pepper, a dessert- spoonful of oatmeal, and three eggs
Cook this with the app: pantry check, scaling, and the assistant.