Kidney Pudding
From Household cookery and laundry work, 1882
Ensure to mince finely for best texture.
Presented as published in 1882. 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
114Calories
6 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein6.4 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat9.4 g
Saturated Fat4.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol189 mg
Sodium71 mg
Potassium70 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 19. The excerpt below is the record exactly as published.
KIDNEY PUDDING. Z Sheep’s Kidneys. 2 teacupfuls of Bread- crumbs. 1 teaspoonful of Suet. 1 teacupful of Milk. Nutmeg. 1 Egg. Parsley. Herbs. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.