Kidney Pudding
From The encyclopaedia of practical cookery, 1892
Serves 3
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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 187. The excerpt below is the record exactly as published.
Kidney Pudding. — (1) Split and soak a large Kidney. Make a common suet crust, roll it oxxt, and line a basin with soxxxe of it. Cut the Kidney in pieces, put it in, pour in a small quantity of water
Cook this with the app: pantry check, scaling, and the assistant.