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Potato Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 1
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
693Calories
18 gProtein
66 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates66 g
Fiber7.1 g
Sugars8.7 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol62 mg
Sodium254 mg
Potassium1655 mg
Calcium392 mg
Iron2.8 mg
Magnesium101 mg
Phosphorus451 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C67 mg
Vitamin A129 mcg
Vitamin E0.7 mg
Vitamin K8.5 mcg
Vitamin B61.1 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate57 mcg
Choline64 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1324. The excerpt below is the record exactly as published.
Potato Pudding, Baked.— Mix twelve ounces of potatoes boiled, skimmed, and mashed, one ounce of suet, a quarter of a pint of milk, and one ounce of cheese grated fine; add as much boiUng water as will be necessary
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