gluten-freenut-freesoy-freefish-freeshellfish-free
Meat and Potato Pudding
From Consult me, 1902
Serves 4
Butter the dish to prevent sticking.
Presented as published in 1902. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium17 mg
Calcium7 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 321. The excerpt below is the record exactly as published.
MEAT and POTATO PUD- PIN Q. — Boll some mealy potatoe* MED 258 MEN till ready to crumble to pieces ; drain ; mash them very smooth. Make them into a thickish batter with an egg or two and milk, placing a layer of steaks or chops well-seasoned with salt and pepper, at the bottom of a baking dish ; cover with a layer of batter, and so al- ternately, till the dish is full, ending with batter at the top. Butter the dish
Cook this with the app: pantry check, scaling, and the assistant.