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Ventnor Pudding

Name: Ventnor Pudding
Yield: 1 servings
Ingredients: some cold roast beef; 1/2 pound bread-crumbs; a spoonful of butter; a spoonful of curry powder; pepper, celery, salt, and an onion chopped fine; 1 whole egg

From With a saucepan over the sea, 1902

Serves 1

Serve hot.

Presented as published in 1902. 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

676Calories

104 gProtein

4 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories676 kcal

Protein104 g

Carbohydrates3.7 g

Fiber3.2 g

Sugars0.4 g

Total Fat36 g

Saturated Fat8.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol485 mg

Sodium320 mg

Potassium1702 mg

Calcium161 mg

Iron9.1 mg

Magnesium126 mg

Phosphorus1049 mg

Zinc18 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E3.3 mg

Vitamin K11 mcg

Vitamin B62.8 mg

Vitamin B124.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)28 mg

Folate81 mcg

Choline555 mg

Caffeine0 mg

Water374 g

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 39. The excerpt below is the record exactly as published.

VENTNOR PUDDING. (England.) Mince some cold roast beef, and to every pound add yi pound bread-crumbs, soaked in a little stock, a spoonful of butter, a spoonful of curry powder, pepper, celery, salt, and an onion chopped fine. Mix well, pour into a dish, cover with i whole eggs

Cook this with the app: pantry check, scaling, and the assistant.