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Liver Pudding
From The new Annie Dennis cook book, 1905
Serves 2
To keep this, follow directions for keeping sausage.
Presented as published in 1905. 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
502Calories
69 gProtein
8 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein69 g
Carbohydrates8.2 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat6.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol650 mg
Sodium181 mg
Potassium1133 mg
Calcium27 mg
Iron20 mg
Magnesium69 mg
Phosphorus1053 mg
Zinc9.1 mg
Copper12 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A64186 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B12192 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)5.6 mg
Niacin (B3)41 mg
Folate1.1 mcg
Choline57 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 174. The excerpt below is the record exactly as published.
Liver Pudding Boil a pound of calf s or hog*s liver, with half pound of the thin part of middling or breast of fresh pork. When done, mince fine or run through a meat chopper; remove all skin and stringy parts. Season rather highly with red pepper, onions and salt
Cook this with the app: pantry check, scaling, and the assistant.