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Steak 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
835Calories
44 gProtein
140 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories835 kcal
Protein44 g
Carbohydrates140 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol75 mg
Sodium79 mg
Potassium627 mg
Calcium51 mg
Iron13 mg
Magnesium71 mg
Phosphorus430 mg
Zinc7.4 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B122.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate296 mcg
Choline70 mg
Caffeine0 mg
Water121 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 224. The excerpt below is the record exactly as published.
STEAK PUDDING Make some rather stiff paste with two lbs. of flour, one and one-quarter lbs. of the chopped fat of kidney of beef, a pinch of salt, and one-quarter pint of water. With the rolling-pin, roll out this paste to a round layer one-quarter inch thick, and put it into a buttered dome-mould or pudding-basin. Cut the lean beef into pieces
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