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Tinned Meat-and-Oatmeal Pudding
From The encyclopaedia of practical cookery, 1892
Serves 4
Ensure the pudding is tightly packed.
Presented as published in 1892. 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
210Calories
11 gProtein
7 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein11 g
Carbohydrates7 g
Fiber1.4 g
Sugars2.6 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol205 mg
Sodium417 mg
Potassium225 mg
Calcium50 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C16 mg
Vitamin A83 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate35 mcg
Choline165 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 502. The excerpt below is the record exactly as published.
Tinned. Meat-and-Oatmeal Pudding. — Put 1 heaped tea- cupful of oatmeal into a saucepan with 1 small peeled and finely-chopped onion, 1 teaspoonful each of anchovy sauce and grated lemon-peel, season to taste with salt, pepper, and a small quantity of grated nutmeg, and pour in 1 pint of water. Boil the oatmeal gently for half-an-hour, stirring it continually with a wooden spoon. Beat four eggs together with loz. of flour, and chop Mb. of tinned Meat and 4oz. of bacon
Cook this with the app: pantry check, scaling, and the assistant.