Potato and Cheese Pudding

Name: Potato and Cheese Pudding
Ingredients: 8 oz. mashed potato; 2 oz. grated cheese; a little chopped onion; salt; pepper or cayenne; nutmeg; 1 beaten egg; 1 oz. fat; 8 oz. self-raising flour; white sauce

From The victory cookery book, 1918

Presented as published in 1918. 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

1230Calories

44 gProtein

215 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1230 kcal

Protein44 g

Carbohydrates215 g

Fiber9.5 g

Sugars3.9 g

Total Fat19 g

Saturated Fat9.8 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol54 mg

Sodium4376 mg

Potassium1057 mg

Calcium1322 mg

Iron11 mg

Magnesium104 mg

Phosphorus1813 mg

Zinc4.5 mg

Copper0.6 mg

Manganese2.6 mg

Vitamin D0.5 mcg

Vitamin C14 mg

Vitamin A145 mcg

Vitamin E0.4 mg

Vitamin K5.7 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)16 mg

Folate466 mcg

Choline62 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 44. The excerpt below is the record exactly as published.

Potato and Cheese Pudding Materials —8 oz. mashed potato, 2 02. grated cheese, a little chopped onion, salt, pepper or cayenne and nutmeg, 1 beaten egg, 1 oz. fat, 8 oz. self-raising flour, white sauce

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