vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Potato Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. 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
261Calories
8 gProtein
47 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein7.7 g
Carbohydrates47 g
Fiber3 g
Sugars39 g
Total Fat5.7 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol188 mg
Sodium167 mg
Potassium252 mg
Calcium69 mg
Iron3.3 mg
Magnesium20 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C23 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate29 mcg
Choline148 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 120. The excerpt below is the record exactly as published.
BAKED POTATO PUDDING. Quantity for 6 Persons. % lb. boiled, grated potatoes Vz Pt. of cream 6 eggs % lb. of sugar 1 grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.