Pudding (Beef)
From The National home cook book, 1900
Serve in deep dish with gravy.
Presented as published in 1900. 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
8353Calories
258 gProtein
194 gCarbs
726 gFat
Full nutrition (34 nutrients)
Calories8353 kcal
Protein258 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat726 g
Saturated Fat389 g
Monounsaturated Fat252 g
Polyunsaturated Fat25 g
Omega-30.1 g
Cholesterol1143 mg
Sodium727 mg
Potassium3870 mg
Calcium204 mg
Iron37 mg
Magnesium278 mg
Phosphorus2477 mg
Zinc58 mg
Copper1.2 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E12 mg
Vitamin K39 mcg
Vitamin B66 mg
Vitamin B1228 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)75 mg
Folate459 mcg
Choline666 mg
Caffeine0 mg
Water769 g
As published
This recipe was extracted from The National home cook book (1900), page 50. The excerpt below is the record exactly as published.
er pound suet, put in frying pan with four good sized onions, sliced; when fat is well cooked -put in roast and brown well on all sides (this retains juices). Put in pot, add a little boiling water, add more from time to time, cook slowly (about 3% hours) until done. Season with salt one hour before done. See Gale PUDDING (Beef)—Two and one-fourth pounds of Beae - lean and tender; suet, one pound flour. Cut all fat and skin from meat, cut in small squares; season with salt and pepper, ~~ Chop suet very fine; two cups flour, one cup suet
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