Liver Puddings
From The school cookery book, 1881
If the water boils away, add boiling water.
Presented as published in 1881. 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
3196Calories
58 gProtein
174 gCarbs
250 gFat
Full nutrition (34 nutrients)
Calories3196 kcal
Protein58 g
Carbohydrates174 g
Fiber10 g
Sugars14 g
Total Fat250 g
Saturated Fat95 g
Monounsaturated Fat108 g
Polyunsaturated Fat32 g
Omega-30.1 g
Cholesterol498 mg
Sodium4396 mg
Potassium852 mg
Calcium428 mg
Iron20 mg
Magnesium125 mg
Phosphorus835 mg
Zinc7.5 mg
Copper7.1 mg
Manganese2.7 mg
Vitamin D6.1 mcg
Vitamin C0 mg
Vitamin A23814 mcg
Vitamin E3.2 mg
Vitamin K17 mcg
Vitamin B60.8 mg
Vitamin B12110 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)4.4 mg
Niacin (B3)31 mg
Folate255 mcg
Choline138 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from The school cookery book (1881), page 40. The excerpt below is the record exactly as published.
Liver Puddings. — Required: a quarter of a boiled liver ; % lb. fat bacon ; 3^ lb. stale bread- crumbs ; about 3^ teacupful milk or water ; 1 table- spoonful flour; 34 oz. dripping; 3^ teaspoonful salt; % teaspoonful pepper
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