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Oxfordshire Bacon Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Miss Emma Durham.
Presented as published in 1907. 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
61Calories
2 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein1.8 g
Carbohydrates11 g
Fiber2 g
Sugars4.8 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.6 mg
Sodium35 mg
Potassium174 mg
Calcium29 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline8.9 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 23. The excerpt below is the record exactly as published.
Oxfordshire Bacon Pudding*. Line a pudding basin with suet crust; cut off the rind and scrape Tib. of streaky bacon: cut in small pieces; 52 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. put a layer of bacon at the bottom, then slice up 3 large onions, a good teaspoonful of chopped sage, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.