Left Over Meat Pudding

Name: Left Over Meat Pudding
Ingredients: Make a nice biscuit dough; any meat left over will do

From The National home cook book, 1900

Presented as published in 1900. 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

399Calories

9 gProtein

60 gCarbs

14 gFat

Full nutrition (32 nutrients)

Calories399 kcal

Protein8.7 g

Carbohydrates60 g

Fiber0.9 g

Sugars9.6 g

Total Fat14 g

Saturated Fat3.7 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol1.3 mg

Sodium1271 mg

Potassium211 mg

Calcium66 mg

Iron3.2 mg

Magnesium22 mg

Phosphorus612 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin C0.1 mg

Vitamin A2.6 mcg

Vitamin E0.9 mg

Vitamin K8.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate74 mcg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from The National home cook book (1900), page 48. The excerpt below is the record exactly as published.

Make a nice biscuit dough, roll out round, — ‘make a little heap of small bits of meat in center (any meat © left over will d

Cook this with the app: pantry check, scaling, and the assistant.