vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free

Potato Pudding

Name: Potato Pudding
Yield: 3 servings
Ingredients: eight boiled potatos; six yolks of eggs; thirty-five gramms granulated sugar; finely cut peel of half a lemon; thirty-five gramms of finely chopped almonds; foam of six whites of eggs

From The Landmarks club cook book, 1903

Serves 3

Presented as published in 1903. 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

501Calories

17 gProtein

99 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein17 g

Carbohydrates99 g

Fiber10 g

Sugars16 g

Total Fat6.3 g

Saturated Fat0.6 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol0 mg

Sodium17 mg

Potassium1628 mg

Calcium74 mg

Iron1.8 mg

Magnesium122 mg

Phosphorus234 mg

Zinc1.6 mg

Copper0.9 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C74 mg

Vitamin A0.5 mcg

Vitamin E3.1 mg

Vitamin K8.8 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.2 mg

Folate47 mcg

Choline61 mg

Caffeine0 mg

Water374 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 81. The excerpt below is the record exactly as published.

POTATO PUDDING. Rub eight boiled potatos, then add six yolks of eggs, thirty- five gramms granulated sugar, finely cut peel of half a lemon, thirty-five gramms of finely chopped almonds, foam of six whites of eggs

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