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Grandma Thomson’s White Pudding
From Buckeye cookery, 1892
Serves 10
Considered an extra dish at social gatherings.
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
588Calories
6 gProtein
39 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein6.2 g
Carbohydrates39 g
Fiber0.1 g
Sugars0 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol32 mg
Sodium240 mg
Potassium79 mg
Calcium12 mg
Iron2.9 mg
Magnesium14 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate81 mcg
Choline2.7 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 133. The excerpt below is the record exactly as published.
GRANDMA THOMSON’s WHITE PUDDING. . Weigh equal quantities of best beef suet and sifted flour, shave down suet and rub into fine particles with the hands, removing all tough and stringy parts, mix well with the flour, season very highly with pepper, salt to taste, stuff loosely in beef-skins (entrails cleansed like pork-skins for sausage), half a yard or less in length, secure the ends, prick every two or three inches with a darning- needle, place to boil in a kettle of cold water hung on the crane; boil three hours, place on table until cold, after which hang up in a cool place to dry; tie up in a clean cotton bag, and put away where it it will be both dry and cool. When wanted for use, cut off the quantity needed, boil in hot water until heated through, take out and place before the fire to dry off and ‘crisp.” The above was considered an “extra” dish at all the ‘‘ flax scutchings,” ‘‘ quilting _ frolics,” and ‘‘log rollings” of a hundred years ago. | The same by measure is as follows: One pint best beef suet to Se Po 240 | | SAUCES. two pints flour
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