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Small Beef-Steak Pudding
From Modern cookery, in all its branches, 1884
Serves 4
This recipe serves as a guide for proportions of meat puddings.
Presented as published in 1884. 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
621Calories
50 gProtein
88 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein50 g
Carbohydrates88 g
Fiber0.1 g
Sugars0 g
Total Fat7.9 g
Saturated Fat2.5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol133 mg
Sodium1752 mg
Potassium497 mg
Calcium44 mg
Iron10 mg
Magnesium58 mg
Phosphorus394 mg
Zinc13 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B125.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate191 mcg
Choline136 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 357. The excerpt below is the record exactly as published.
SMALL BEEF-STEAK PUDDING. Make into a very firm smooth paste, one pound of flour, six ounces of beef-suet finely minced, half a teaspoonful of salt, and half a pint of cold water. Line with this a basin which holds a pint and a half. Season a pound of tender steak, free from bone and skin, with half an ounce of salt and half a teaspoonful of pepper well mixed together ; lay it in the crust, pour in a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.