Meat Pudding

Name: Meat Pudding
Ingredients: cut 1 lb. stewing meat into thin strips; pour $ pint water over; Grease and line pint basin with suet pastry

From The Bile Beans cookery book, 1931

If cold meat is used, substitute stock for water.

Presented as published in 1931. 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

2428Calories

137 gProtein

124 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories2428 kcal

Protein137 g

Carbohydrates124 g

Fiber4.4 g

Sugars0.4 g

Total Fat150 g

Saturated Fat45 g

Monounsaturated Fat68 g

Polyunsaturated Fat30 g

Omega-30.2 g

Cholesterol454 mg

Sodium1697 mg

Potassium1622 mg

Calcium154 mg

Iron16 mg

Magnesium150 mg

Phosphorus1159 mg

Zinc25 mg

Copper0.9 mg

Manganese1.2 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K39 mcg

Vitamin B62.2 mg

Vitamin B124.1 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)2.5 mg

Niacin (B3)26 mg

Folate174 mcg

Choline511 mg

Caffeine0 mg

Water761 g

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 9. The excerpt below is the record exactly as published.

MEAT PUDDING.—cut 1 lb. stewing meat into | thin strips, dip in salt, pepper, roll as for meat pie. — Grease and line pint basin with suet pastry, put in | meat and pour $ pint water over

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