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Kidney Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four 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
958Calories
10 gProtein
69 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories958 kcal
Protein9.9 g
Carbohydrates69 g
Fiber0.6 g
Sugars1.6 g
Total Fat71 g
Saturated Fat24 g
Monounsaturated Fat29 g
Polyunsaturated Fat14 g
Cholesterol67 mg
Sodium6.6 mg
Potassium173 mg
Calcium27 mg
Iron4.9 mg
Magnesium27 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.7 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate143 mcg
Choline72 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 784. The excerpt below is the record exactly as published.
Kidney Pudding. — Cut the hard core out of the centre of an ox kidney, and divide the meat into pieces an inch sc;[uare. Season these with pepper and salt; and, if liked, add an onion and two ounces of beef suet, finely minced. Make some pastry, with three-quarters of a pound of flour, half a pound of good drip- ping, and as much water as is requiied. lioU. it out, line a pudding-basin with it, and put in the slices of meat. Poui' over them a tea-cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.