Richelieu Pudding (Hot)

Name: Richelieu Pudding (Hot)
Ingredients: 1 lb. of any remains of cold meat; a piece of fat bacon; half the amount of breadcrumbs; a little grated lemon peel; a grate of nutmeg; 2 eggs

From Entrees made easy, 1905

Presented as published in 1905. 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

1188Calories

81 gProtein

27 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories1188 kcal

Protein81 g

Carbohydrates27 g

Fiber2.8 g

Sugars2.9 g

Total Fat83 g

Saturated Fat35 g

Monounsaturated Fat37 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol767 mg

Sodium457 mg

Potassium1705 mg

Calcium109 mg

Iron16 mg

Magnesium93 mg

Phosphorus817 mg

Zinc14 mg

Copper0.9 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C67 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B61.7 mg

Vitamin B1218 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)19 mg

Folate90 mcg

Choline299 mg

Caffeine0 mg

Water458 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 20. The excerpt below is the record exactly as published.

Richelieu Pudding (Hot). Mince 1 lb. of any remains of cold meat (two or three kinds can be used)/a piece of fat bacon, or, if not handy, some bacon fat, and mix with this half the amount of breadcrumbs soaked in stock, a little grated lemon peel, a grate of nutmeg, and 2 eggs

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