vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pudding (another way)
From Cassell's dictionary of 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
14Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein1.3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium14 mg
Potassium14 mg
Calcium5.6 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline29 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 5 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. Pom- the mixture into a buttered dish, and bake in a well-heated oven for half an hour. Probable cost, Is. Sufficient for five or six persons. Potato Pudding (another way).— Take a few potatoes, boil them well, and mash them fine with a little milk ; then sweeten to taste, and press into a pie-dish. Beat one egg, and lay it on the top of the pudding with a little grated nutmeg
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