Name: Mushroom Pudding
Ingredients: salt; pepper

Mushroom Pudding

Ingredients

salt
pepper

Directions

Mrs. T. S. Johnson.
Make a paste with flour, water, a little salt, and very finely minced suet ; roll out and line a bowl ; fill the bowl with small pieces of mutton, and fresh mushrooms, washed and peeled; season with salt and pepper, and pack down tight ; . add a very little water. Cover the bowl with a top crust, tie up in a cloth, put in a kettle of boiling water, and boil 3 hours. Serve in the bowl.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.