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Potato Pudding
From Harper's cook book encyclopædia, 1902
Serves 2
Serve very hot with brown sauce.
Presented as published in 1902. 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
441Calories
14 gProtein
47 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein14 g
Carbohydrates47 g
Fiber4.1 g
Sugars3.1 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol323 mg
Sodium121 mg
Potassium986 mg
Calcium72 mg
Iron2 mg
Magnesium61 mg
Phosphorus264 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C29 mg
Vitamin A125 mcg
Vitamin E0.8 mg
Vitamin K5.2 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate58 mcg
Choline254 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 481. The excerpt below is the record exactly as published.
Potato Pudding. — Mash I lb. of boiled potatoes, dry and floury, and make a batter by mixing with them I oz. of clarified butter, three well- beaten eggs, and two table-spoonfuls of milk, together with a little salt and pepper. Butter a baking-dish rather thickly, pour half the batter into it, and lay upon this lb. of underdressed beef or mutton
Cook this with the app: pantry check, scaling, and the assistant.