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Veal Pudding
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
63Calories
5 gProtein
3 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein4.8 g
Carbohydrates2.9 g
Fiber0 g
Sugars3 g
Total Fat3.6 g
Saturated Fat1.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol59 mg
Sodium46 mg
Potassium128 mg
Calcium83 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate6.7 mcg
Choline48 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 32. The excerpt below is the record exactly as published.
Veal Pudding"— Slice boiled veal about }^ an inch in thickness; butter a pudding dish and have ready 2 cupfuls of boiled rice; put first a layer of rice, then one of meat; season to taste, and add, if you like, a little chopped sage. Beat 1 egg into 1 cupful of milk
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