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Ventnor Pudding

Name: Ventnor Pudding
Yield: 2 servings
Ingredients: some cold roast beef; yi pound bread-crumbs; a spoonful of butter; a spoonful of curry powder; pepper; celery; salt; an onion chopped fine; i whole eggs, well beaten

From With a saucepan over the sea, 1902

Serves 2

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

369Calories

53 gProtein

9 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories369 kcal

Protein53 g

Carbohydrates8.9 g

Fiber2.9 g

Sugars3.3 g

Total Fat18 g

Saturated Fat4.3 g

Monounsaturated Fat6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol252 mg

Sodium160 mg

Potassium959 mg

Calcium96 mg

Iron4.7 mg

Magnesium70 mg

Phosphorus543 mg

Zinc9.3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C5.6 mg

Vitamin A45 mcg

Vitamin E1.4 mg

Vitamin K5.8 mcg

Vitamin B61.5 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)14 mg

Folate61 mcg

Choline293 mg

Caffeine0 mg

Water254 g

Estimated from matched ingredients across 2 servings.

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, well beaten

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