Potato Pudding
From Council cook book, 1908
Serve with lemon sauce.
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
2312Calories
60 gProtein
456 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories2312 kcal
Protein60 g
Carbohydrates456 g
Fiber27 g
Sugars360 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol1488 mg
Sodium718 mg
Potassium2972 mg
Calcium349 mg
Iron9.7 mg
Magnesium173 mg
Phosphorus1082 mg
Zinc6.7 mg
Copper1.2 mg
Manganese1 mg
Vitamin D8 mcg
Vitamin C168 mg
Vitamin A670 mcg
Vitamin E5.2 mg
Vitamin K15 mcg
Vitamin B62 mg
Vitamin B123.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)5.2 mg
Folate228 mcg
Choline1265 mg
Caffeine0 mg
Water1867 g
As published
This recipe was extracted from Council cook book (1908), page 61. The excerpt below is the record exactly as published.
Potato Pudding. Pare and core eight large apples, put them in a pudding dish, and put sugar and cinnamon in them, and a little water ; steam very gradually ; when nearly done, make the following pudding: Cream the yolks OurFavoriteToiletCrcani' Boulevard Pharmacy A. R. EDGAR N. E. Cor. Fnlton and Baker I Phone West 3855 SAN FRAHCISCO PASSOVER DISHES 189 of eight eggs with eight tablespoons sugar, add eight tablespoons cold, meally boiled potatoes, and the juice of one and one-half lemons
Cook this with the app: pantry check, scaling, and the assistant.