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Meat Pudding
From The Cook County cook book, 1912
Serves 1
Use left-over meat.
Presented as published in 1912. 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
929Calories
26 gProtein
190 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories929 kcal
Protein26 g
Carbohydrates190 g
Fiber6.5 g
Sugars7.2 g
Total Fat4.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.7 g
Cholesterol20 mg
Sodium527 mg
Potassium695 mg
Calcium194 mg
Iron11 mg
Magnesium92 mg
Phosphorus390 mg
Zinc3.9 mg
Copper0.8 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A52 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B122.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate504 mcg
Choline27 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 257. The excerpt below is the record exactly as published.
MEAT PUDDING.— In a buttered dish spread alternate lay- ers of rice or macaroni, tomatoes and chopped meat (left-overs). Put a cup of rice, cover the top with powdered bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.