Kidney and Liver Pudding
From Cookery for every household, 1914
Serves 2
Ensure to remove all fat from the kidney.
Presented as published in 1914. 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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 547. The excerpt below is the record exactly as published.
Kidney and Liver Pudding l lb. ox kidney. | lb. calf’s or sheep’s liver. i lb. bacon. 1 table-sp. flour. Salt, pepper. A pinch of nutmeg. A pinch of mace. A little stock. Suet crust
Cook this with the app: pantry check, scaling, and the assistant.