Teal Pudding
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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
1040Calories
150 gProtein
22 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1040 kcal
Protein150 g
Carbohydrates22 g
Fiber1.1 g
Sugars0 g
Total Fat42 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.1 g
Omega-30.4 g
Cholesterol364 mg
Sodium313 mg
Potassium2224 mg
Calcium44 mg
Iron16 mg
Magnesium139 mg
Phosphorus1258 mg
Zinc22 mg
Copper1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B1210 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)20 mg
Folate88 mcg
Choline22 mg
Caffeine0 mg
Water590 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.
Teal Pudding. Take three teal, season the birds with salt and cayenne, and divide them into neat pieces. Cut up a pound of rump steak into pieces about an inch in size, season, and dredge them lightly with flour. Line a pudding-basin with good suet paste rolled out to half an inch thickness. Place in a layer of steak and a layer of teal, and repeat till the dish is full, then fill in with three-quarters of a pint of good gravy
Cook this with the app: pantry check, scaling, and the assistant.