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White Puddings
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
554Calories
29 gProtein
31 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein29 g
Carbohydrates31 g
Fiber3.9 g
Sugars0.6 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol307 mg
Sodium71 mg
Potassium534 mg
Calcium26 mg
Iron12 mg
Magnesium83 mg
Phosphorus589 mg
Zinc5.7 mg
Copper6.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32092 mcg
Vitamin E2.7 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B1296 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)18 mg
Folate14 mcg
Choline18 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 96. The excerpt below is the record exactly as published.
White Puddings. i lb. Oatmeal, crisped in oven; { lb. Liver parboiled and grated; and 2 oz, finely chopped Beef Suet
Cook this with the app: pantry check, scaling, and the assistant.