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Kidney and Liver Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
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
671Calories
44 gProtein
15 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein44 g
Carbohydrates15 g
Fiber0 g
Sugars2.9 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat10 g
Omega-30.2 g
Cholesterol485 mg
Sodium557 mg
Potassium805 mg
Calcium15 mg
Iron15 mg
Magnesium44 mg
Phosphorus715 mg
Zinc5.7 mg
Copper9.1 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0.4 mg
Vitamin A48142 mcg
Vitamin E4.1 mg
Vitamin K0.4 mcg
Vitamin B60.9 mg
Vitamin B12144 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4.2 mg
Niacin (B3)30 mg
Folate15 mcg
Choline64 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 781. The excerpt below is the record exactly as published.
Kidney and Liver Pudding.— A good pudding may be made with equal weights of ox kidney and liver, as follows : — Take three- quart<^^:rs of a pound of each. Cut them into slices, and sea-son with salt and cayenne. Frj' these with two ounces of bacon, cut' small, and two ounces of dripping. When lightly browned, pour over them by degrees three-quarters of a pint of water, or stock, mixc^. with a table- spoonful of flou
Cook this with the app: pantry check, scaling, and the assistant.