Grated Potato Pudding
From Raleigh recipe book, 1925
Mrs. A. L. Cox
Presented as published in 1925. 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
1793Calories
51 gProtein
314 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1793 kcal
Protein51 g
Carbohydrates314 g
Fiber6.3 g
Sugars266 g
Total Fat42 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol489 mg
Sodium540 mg
Potassium3181 mg
Calcium1335 mg
Iron5.3 mg
Magnesium248 mg
Phosphorus1360 mg
Zinc6.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D11 mcg
Vitamin C59 mg
Vitamin A472 mcg
Vitamin E1.6 mg
Vitamin K6.3 mcg
Vitamin B61.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)4.5 mg
Folate92 mcg
Choline507 mg
Caffeine0 mg
Water1177 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 26. The excerpt below is the record exactly as published.
GRATED POTATO PUDDING 2 medium size potatoes 1 cup sugar 1 quart milk 1 tablespoon molasses 2 eggs Spice to taste
Cook this with the app: pantry check, scaling, and the assistant.