vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pudding
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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
479Calories
18 gProtein
80 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein18 g
Carbohydrates80 g
Fiber6.5 g
Sugars29 g
Total Fat11 g
Saturated Fat4.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol205 mg
Sodium151 mg
Potassium1601 mg
Calcium266 mg
Iron3.4 mg
Magnesium96 mg
Phosphorus437 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2.6 mcg
Vitamin C60 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K6.2 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate69 mcg
Choline213 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 178. The excerpt below is the record exactly as published.
POTATO PUDDING. — Take about two pounds of potatoes, boil them, and let them get cold, then beat up three eggs with a pint of milk and two ounces of moist sugar ; mix all together, put it into a dish, sprinkle grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.