Potato and Macaroni Pudding

Name: Potato and Macaroni Pudding
Ingredients: 2 oz. broken macaroni; 8 oz. mashed potato; 2 oz. suet; 1 oz. chopped onion (fried); 2 oz. chopped nuts; 1 oz. of chopped cheese; 4 oz. self-raising flour; 1 egg; 2 tablespoonfuls of tomato ketchup; spice; salt; pepper; nutmeg

From The victory cookery book, 1918

In place of the nuts, 1 oz. of chopped cheese can be used.

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

1847Calories

49 gProtein

191 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories1847 kcal

Protein49 g

Carbohydrates191 g

Fiber16 g

Sugars15 g

Total Fat99 g

Saturated Fat40 g

Monounsaturated Fat40 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol257 mg

Sodium2622 mg

Potassium1573 mg

Calcium841 mg

Iron10 mg

Magnesium266 mg

Phosphorus1411 mg

Zinc5.8 mg

Copper1.3 mg

Manganese3.2 mg

Vitamin D1.5 mcg

Vitamin C15 mg

Vitamin A186 mcg

Vitamin E16 mg

Vitamin K7.4 mcg

Vitamin B60.9 mg

Vitamin B121.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)12 mg

Folate310 mcg

Choline222 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 36. The excerpt below is the record exactly as published.

Potato and Macaroni Pudding Materials.—2 oz. broken macaroni, 8 oz. mashed potato, 2 oz. suet, 1 oz. chopped onion (fried), 2 oz. chopped nuts (or 1 oz. of chopped cheese), 4 oz. self-raising flour, 1 egg, 2 tablespoonfuls of tomato ketchup, spice, salt, pepper and nutmeg

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