Potato Lemon Pudding

Name: Potato Lemon Pudding
Ingredients: 1 lb. baked potatoes; 2 02. sugar or syrup; the grated rind of a lemon; 2 dried eggs; 4 oz. prepared flour; 1 gill of milk; custard 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

1440Calories

88 gProtein

249 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1440 kcal

Protein88 g

Carbohydrates249 g

Fiber10 g

Sugars68 g

Total Fat13 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol15 mg

Sodium94 mg

Potassium2765 mg

Calcium269 mg

Iron11 mg

Magnesium172 mg

Phosphorus1371 mg

Zinc3 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D1.2 mcg

Vitamin C44 mg

Vitamin A44 mcg

Vitamin E0.2 mg

Vitamin K9.1 mcg

Vitamin B61.6 mg

Vitamin B120.7 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)18 mg

Folate308 mcg

Choline89 mg

Caffeine0 mg

Water486 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 53. The excerpt below is the record exactly as published.

Potato Lemon Pudding Materials—1 lb. baked potatoes, 2 02. sugar or syrup, the grated rind of a lemon, 2 dried eggs, 4 oz. prepared flour, 1 gill of milk, custard sauce

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