Potato Pudding
From Council cook book, 1908
Presented as published in 1908. 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
1302Calories
51 gProtein
272 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1302 kcal
Protein51 g
Carbohydrates272 g
Fiber52 g
Sugars6.5 g
Total Fat6.4 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol186 mg
Sodium3827 mg
Potassium6393 mg
Calcium738 mg
Iron92 mg
Magnesium471 mg
Phosphorus953 mg
Zinc7.5 mg
Copper13 mg
Manganese20 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B63.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate202 mcg
Choline156 mg
Caffeine0 mg
Water1339 g
As published
This recipe was extracted from Council cook book (1908), page 24. The excerpt below is the record exactly as published.
Potato Pudding. Peel and grate fivq or six large potatoes and one onion. Soak some bread and a couple of crackers. Press out water and add to potatoes and onions; salt to taste. Add two tablespoons boiling fat and one beaten ^gg
Cook this with the app: pantry check, scaling, and the assistant.