nut-freeegg-freesoy-freefish-freeshellfish-free
Meat Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
293Calories
12 gProtein
44 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories293 kcal
Protein12 g
Carbohydrates44 g
Fiber2.7 g
Sugars3.7 g
Total Fat7.2 g
Saturated Fat2.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.5 g
Cholesterol22 mg
Sodium456 mg
Potassium196 mg
Calcium111 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus132 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate66 mcg
Choline8.8 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 28. The excerpt below is the record exactly as published.
Meat Pudding. Chop cold meat fine and put a layer in pudding dish. Then a layer of bread crumbs, another of meat and so on, leaving the bread crumbs on top. Season each layer with butter, pepper and salt. Pour over all some milk or stewed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.