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Venison Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Send remaining gravy to the table.
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
412Calories
73 gProtein
5 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein73 g
Carbohydrates5.1 g
Fiber0.2 g
Sugars0.1 g
Total Fat9.2 g
Saturated Fat3.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Cholesterol259 mg
Sodium171 mg
Potassium1037 mg
Calcium23 mg
Iron11 mg
Magnesium73 mg
Phosphorus636 mg
Zinc7.1 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B61.1 mg
Vitamin B1219 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate32 mcg
Choline5.4 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2207. The excerpt below is the record exactly as published.
Venison Pudding. — Take two pounds of venison from the neck or loin; cut the meat, fat and lean together, into neat pieces, and season these with salt and pepper. Put them in a saucepan, cover with water, and simmer gently for three-quarters of an hour. Lift them out, and let them get cold. Line a pudding-basin with pastry half an inch thick. Put the venison into it, pour over it a quarter of a pint of the gravy, to which a wine- glassful of port has been added, and cover in the usual way. Press the edges securely to- gether that the gravy may not escape. Wring a pudding-cloth
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