Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoonfuls salt
- two tablespoonfuls of the flour
- a teaspoonful of salt
- salt
- parsley
Directions
Materials. — I lb. kidneys, i lb. flour, \ lb. dripping, I tablespoonful chopped parsley, 2 teaspoonfuls salt, jj teaspoonful pepper, I teaspoonful baking-powder.
Directions. — Mix two tablespoonfuls of the flour with the pepper and a teaspoonful of salt. Cut the kidneys in slices, and dip each bit into this seasoning. Make the rest of the flour, with the powder, salt, and dripping, into a paste, roll it out, grease a pudding-basin, line it with paste, fill it with the kidneys, each layer sprinkled with the chopped parsley, and cover with pastry. Dip a cloth in boiling water, flour it thickly, lay it over the top of the pudding, and tie it securely with string round the rim of the basin ; then tie the corners over the top, so as to form a sort of handle. Put it into a pan of boiling water, enough to cover it, and boil two hours. Then take it out, dip it into cold water for a moment, take off the cloth, and serve on a hot dish.
You may make a beefsteak pudding in the same way,