gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pudding Made of Pork Meat
From The Henderson cook book, 1914
Serves 2
Recipe attributed to Mrs. Geo.
Presented as published in 1914. 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
507Calories
55 gProtein
10 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein55 g
Carbohydrates9.9 g
Fiber3.8 g
Sugars0.1 g
Total Fat27 g
Saturated Fat8.3 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol198 mg
Sodium4997 mg
Potassium1129 mg
Calcium108 mg
Iron4.4 mg
Magnesium88 mg
Phosphorus596 mg
Zinc5.7 mg
Copper1 mg
Manganese1.7 mg
Vitamin D1.3 mcg
Vitamin C18 mg
Vitamin A3546 mcg
Vitamin E0.8 mg
Vitamin K21 mcg
Vitamin B61.7 mg
Vitamin B1212 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate11 mcg
Choline131 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 12. The excerpt below is the record exactly as published.
PUDDING MADE OF PORK MEAT. Three heads, all of the lights, sweetbreads, kidneys and any fat pieces rejected from the sausage meat, 1 liver cooked by itself. Boil meats until it leaves the bone. When cool carefully remove meat from bones and run liver and meat through meat chopper. Mix it well and season with pepper, salt, red pepper and teaspoon coriander seed
Cook this with the app: pantry check, scaling, and the assistant.