Rabbit and Pork Pudding

Name: Rabbit and Pork Pudding
Ingredients: One pound Flour; Two ounces of Fat or Suet; One Rabbit; Some pieces of Pork or Bacon; Pepper; Salt

From Artizan recipes, 1896

Presented as published in 1896. 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

2144Calories

50 gProtein

351 gCarbs

60 gFat

Full nutrition (32 nutrients)

Calories2144 kcal

Protein50 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat60 g

Saturated Fat30 g

Monounsaturated Fat18 g

Polyunsaturated Fat1.8 g

Cholesterol39 mg

Sodium13 mg

Potassium626 mg

Calcium87 mg

Iron26 mg

Magnesium122 mg

Phosphorus498 mg

Zinc3.4 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K2 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline3.2 mg

Caffeine0 mg

Water47 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 49. The excerpt below is the record exactly as published.

Rabbit and Pork Pudding. Ingredients. One pound Flour. Two ounces of Fat or Suet. One Rabbit. Some pieces of Pork or Bacon. Pepper and Salt

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