Georgia Pudding

Name: Georgia Pudding
Ingredients: 6 eggs; 5 tablespoons mashed Irish potatoes; 2 heaping tablespoons of butter; 2 cups of sugar; 1 cup of currants; 1 cup of raisins

From Granite City cook book, 1900

Bake until set.

Presented as published in 1900. 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

2669Calories

48 gProtein

582 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories2669 kcal

Protein48 g

Carbohydrates582 g

Fiber11 g

Sugars526 g

Total Fat53 g

Saturated Fat9.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1179 mg

Sodium660 mg

Potassium2482 mg

Calcium386 mg

Iron15 mg

Magnesium154 mg

Phosphorus889 mg

Zinc5.2 mg

Copper1.5 mg

Manganese1.9 mg

Vitamin D6 mcg

Vitamin C211 mg

Vitamin A493 mcg

Vitamin E4.5 mg

Vitamin K7.5 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)2.9 mg

Folate157 mcg

Choline903 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 23. The excerpt below is the record exactly as published.

GEORGIA PUDDING. 6 eggs. 5 tablespoons mashed Irish potatoes. 2 heaping tablespoons of butter. 2 cups of sugar. 1 cup of currants. 1 cup of raisins

Cook this with the app: pantry check, scaling, and the assistant.