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Steak and Oyster Pudding
From A guide to modern cookery, 1909
Serves 5
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
478Calories
62 gProtein
11 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein62 g
Carbohydrates11 g
Fiber0 g
Sugars2.5 g
Total Fat20 g
Saturated Fat6.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol280 mg
Sodium460 mg
Potassium1232 mg
Calcium261 mg
Iron22 mg
Magnesium108 mg
Phosphorus762 mg
Zinc167 mg
Copper12 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E3.7 mg
Vitamin K6.5 mcg
Vitamin B61.1 mg
Vitamin B1240 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate37 mcg
Choline372 mg
Caffeine0 mg
Water483 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 225. The excerpt below is the record exactly as published.
STEAK AND OYSTER PUDDING Proceed exactly as for steak and kidney pudding, but take only two lbs. of beef, and replace the odd pound by forty fine oysters
Cook this with the app: pantry check, scaling, and the assistant.