Potato Pudding
From The Carbon County cook book, 1926
Presented as published in 1926. 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
4465Calories
42 gProtein
588 gCarbs
228 gFat
Full nutrition (34 nutrients)
Calories4465 kcal
Protein42 g
Carbohydrates588 g
Fiber12 g
Sugars325 g
Total Fat228 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol161 mg
Sodium84 mg
Potassium2789 mg
Calcium251 mg
Iron21 mg
Magnesium199 mg
Phosphorus643 mg
Zinc3.8 mg
Copper1.2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C237 mg
Vitamin A13 mcg
Vitamin E4.9 mg
Vitamin K18 mcg
Vitamin B61.1 mg
Vitamin B120.6 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)21 mg
Folate436 mcg
Choline52 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 25. The excerpt below is the record exactly as published.
Potato Pudding. 1 cup sugar, 2 cups flour, 1 teaspoon soda, 1 cup suet, 1 cup raisins, 1 cup currants, 1 grated raw potato, carrot iif desire
Cook this with the app: pantry check, scaling, and the assistant.