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Meal Puddings, in Skins

Name: Meal Puddings, in Skins
Yield: 10 servings
Ingredients: two pounds of good sifted oatmeal; one pound and a half of finely-shred suet; a large onion, or two middle-sized ones; pepper; salt; a little allspice

From Cassell's dictionary of cookery, 1892

Serves 10

Sufficient for twenty-four skins.

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

657Calories

4 gProtein

14 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories657 kcal

Protein3.7 g

Carbohydrates14 g

Fiber2.1 g

Sugars1.5 g

Total Fat65 g

Saturated Fat36 g

Monounsaturated Fat22 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol46 mg

Sodium9.6 mg

Potassium118 mg

Calcium16 mg

Iron1 mg

Magnesium28 mg

Phosphorus89 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0 mcg

Vitamin E1.1 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate12 mcg

Choline12 mg

Caffeine0 mg

Water105 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 908. The excerpt below is the record exactly as published.

Meal Puddings, in Skins.— See that the skins are well washed. Let them soak for twelve hours in salt and water, then fill them, as for ox-blood puddings, allowing room for sweUing. Make a stuffing of two pounds of good sifted oatmeal, one pound and a half of finely- shred suet, a large onion, or two middle-sized ones minced, pepper, salt, and a little allspice

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