gluten-freenut-freeegg-freesoy-free
Kidney and Oyster Pudding
From With a saucepan over the sea, 1902
Serves 4
Alternatively, the batter can be boiled, then slit open and filled with the oysters, etc.
Presented as published in 1902. 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
63Calories
7 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein7.1 g
Carbohydrates3.4 g
Fiber0 g
Sugars0.8 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol50 mg
Sodium105 mg
Potassium193 mg
Calcium73 mg
Iron5.7 mg
Magnesium22 mg
Phosphorus120 mg
Zinc49 mg
Copper3.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E1.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate8.7 mcg
Choline81 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 30. The excerpt below is the record exactly as published.
KIDNEY AND OYSTER PUDDING. (England.) Clean, parboil, and slice 4 lamb's kidneys, add I pint of oysters and their juice, some butter, salt, 80 With a Saucepan over the Sea pepper, and parsley
Cook this with the app: pantry check, scaling, and the assistant.