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Steak and Kidney Pudding
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
514Calories
73 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein73 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium225 mg
Potassium1140 mg
Calcium48 mg
Iron7.3 mg
Magnesium68 mg
Phosphorus701 mg
Zinc18 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.6 mg
Vitamin K4.8 mcg
Vitamin B61.9 mg
Vitamin B128.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate17 mcg
Choline209 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 224. The excerpt below is the record exactly as published.
STEAK AND KIDNEY PUDDING Cut three Ibs. of very lean beef into slices one-third inch thick. Season these slices with salt, pepper, and nutmeg, and add a little chopped onion and parsley. Take a pudding-basin; line it with a firm layer of suet-dough (No. 1166), and garnish the bottom and sides of the basin with the slices of beef. In the middle put one ib. of kidney of beef, of veal, or of mutton, cut up as for tossing, and seasoned like the steaks. Moisten with just sufficient water to cover
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