gluten-freenut-freesoy-freefish-freeshellfish-free
Mutton Pudding
From Consult me, 1902
Serves 4
Batter with flour instead of potatoes is an alternative but requires more egg.
Presented as published in 1902. 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
99Calories
5 gProtein
13 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein4.8 g
Carbohydrates13 g
Fiber1.4 g
Sugars4.9 g
Total Fat3.3 g
Saturated Fat1.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium45 mg
Potassium325 mg
Calcium97 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C10 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline55 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 340. The excerpt below is the record exactly as published.
MUTTON PUDDING.— Sea- son with salt, pepper, and a bit of onion ; lay one layer of steaks at the bottom of the dish ; and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg
Cook this with the app: pantry check, scaling, and the assistant.