Savoury Pudding
From Culinary jottings, 1885
Slow boiling ensures success.
Presented as published in 1885. 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
3113Calories
52 gProtein
351 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories3113 kcal
Protein52 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat167 g
Saturated Fat89 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.4 g
Cholesterol116 mg
Sodium2354 mg
Potassium645 mg
Calcium91 mg
Iron26 mg
Magnesium123 mg
Phosphorus515 mg
Zinc3.6 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate727 mcg
Choline9.5 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 153. The excerpt below is the record exactly as published.
Savoury Puddings, though homely, and perhaps hardly to be recommended for dinner parties, are, in their way, not to be despised. The best paste for them, I think, is one made as follows : — Chop very finely six ounces of clari- fied suet, and dredge a little flour over it as you mince it. Mix with it one pound of flour, a tea-spoonful of salt, and PASTRY-MAKING, ET CETERA. 271 sufficient water
Cook this with the app: pantry check, scaling, and the assistant.