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Meat-Pudding

Name: Meat-Pudding
Yield: 3 servings
Ingredients: 1 % lbs. left over roast beef; % cup of rice; 2 tbsps. of butter; 2 tbsps. of grated Swiss or Parmesan cheese; % cup of left over gravy; % tbsp. of flour; % qt. of bouillon or water; 2 yolks of eggs

From The art of German cooking and baking, 1922

Serves 3

Presented as published in 1922. 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

491Calories

60 gProtein

27 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories491 kcal

Protein60 g

Carbohydrates27 g

Fiber0.5 g

Sugars0.2 g

Total Fat23 g

Saturated Fat6 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol291 mg

Sodium219 mg

Potassium862 mg

Calcium127 mg

Iron6.3 mg

Magnesium70 mg

Phosphorus581 mg

Zinc12 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A67 mcg

Vitamin E0.9 mg

Vitamin K2.9 mcg

Vitamin B61.5 mg

Vitamin B123.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)15 mg

Folate117 mcg

Choline265 mg

Caffeine0 mg

Water546 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 11. The excerpt below is the record exactly as published.

MEAT-PUDDING. How to Utilize Roast Beef. Roastbeef With Rice Covering. Quantity for 4 — 6 Persons. 1 % lbs. left over roast beef % tsp. chopped onions % cup of rice 2 tbsps. of butter 2 tbsps. of grated Swiss or 2 tbsps. of grated rolls Parmesan cheese % cup of left over gravy % tbsp. of flour % qt. of bouillon or water 2 yolks of eggs

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