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Potato Cottage Pudding

Name: Potato Cottage Pudding
Yield: 1 servings
Ingredients: half a pound of boiled potatoes; a pinch of salt; the grated rind and strained juice of a small lemon; two table-spoonfuls of moist sugar; two ounces of clarified butter; two well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 1

Flavor can be varied with currants, almonds, or sherry.

Presented as published in 1892. 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

976Calories

18 gProtein

81 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories976 kcal

Protein18 g

Carbohydrates81 g

Fiber6.9 g

Sugars30 g

Total Fat67 g

Saturated Fat37 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol542 mg

Sodium153 mg

Potassium1136 mg

Calcium94 mg

Iron3.1 mg

Magnesium70 mg

Phosphorus314 mg

Zinc2 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C82 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K5.3 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.4 mg

Folate81 mcg

Choline330 mg

Caffeine0 mg

Water340 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1313. The excerpt below is the record exactly as published.

Potato Cottage Pudding.— Take half a pound of boiled potatoes, diy and floury. Beat until they are quite smooth, and add a pinch of salt, the grated rind and strained juice of a small lemon, two table-spoonfuls of moist sugar, two ounces of clarified butter or good beef dripping, and two well-beaten eggs

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