English Boiled Beef Pudding
Ingredients
Directions
Mrs. Maggie L. Tunnelle.
Make a rich crust and line an earthen crock or pan; then have a porterhouse steak cut in good-sized squares; place in the pan with potatoes, sliced, and season with salt, pepper, and a little onion ; do this until the pan is full, adding small squares of butter from time to time. Then pour over all a rich gravy made of water, milk, and butter; then put out on a top crust and tie over all a heavy cotton cloth ; then place in a vessel large enough so as to cover the crock with boiling water ; boil 5 hours.
Nutrition, whole recipe (rough)
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.
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.
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