gluten-freenut-freeegg-freesoy-free
Potato Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: half an hour. Serves five to six.
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
457Calories
12 gProtein
49 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein12 g
Carbohydrates49 g
Fiber4.1 g
Sugars3.1 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol34 mg
Sodium353 mg
Potassium941 mg
Calcium206 mg
Iron0.9 mg
Magnesium60 mg
Phosphorus253 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C30 mg
Vitamin A51 mcg
Vitamin E0.5 mg
Vitamin K6 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate24 mcg
Choline41 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1323. The excerpt below is the record exactly as published.
Potato Pudding (another way). — Take a quarter of a pound of freshly-boiled potatoes, dry and floury. Beat them till quite smooth, then mix with them half a pound of butter melted, a quarter of a pound of loaf sugar, and a quarter of a pound of picked and dried currants. When these ingredients are thoroughly mixed, add six well-beaten eggs and a glass of wine, or a table-spoonful of brandy. Pour the mix- ture into a buttered dish or mould, and either bake or boil it. The baked pudding is the better of the two. Time, half an hour or more. POT (627) POT Probable cost, Is. 6d., exclusive of the brandy. Sufficient for foui- or five persons. Potato Pudding (another way).— Mash thi-ee pounds of boiled potatoes, dry and floury. Mix with them foui- ounces of tincly-shrcd beef suet, four ounces of grated cheese, the flesh of a herring torn into flakes with two forks, and a quarter of a pint of milk
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