vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pudding
From Buckeye cookery, 1892
Serves 5
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
725Calories
12 gProtein
83 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein12 g
Carbohydrates83 g
Fiber4.3 g
Sugars47 g
Total Fat58 g
Saturated Fat22 g
Monounsaturated Fat9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol339 mg
Sodium105 mg
Potassium961 mg
Calcium118 mg
Iron2.5 mg
Magnesium55 mg
Phosphorus265 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C46 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K6.1 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate53 mcg
Choline170 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 132. The excerpt below is the record exactly as published.
six good mealy potatoes, mash very fine, beat well with the yolks of five cggs, half pound white sugar, quarter pound butter ; beat whites of eggs to stiff froth, add the grated rind and juice of one lemon, stir well, and add a little salt and a pint of good milk or cream
Cook this with the app: pantry check, scaling, and the assistant.