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Potato Pudding
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
575Calories
16 gProtein
110 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein16 g
Carbohydrates110 g
Fiber3.7 g
Sugars78 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium149 mg
Potassium759 mg
Calcium73 mg
Iron2.5 mg
Magnesium48 mg
Phosphorus270 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C37 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.6 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate66 mcg
Choline316 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 254. The excerpt below is the record exactly as published.
POTATO PUDDING — Take 1 lb. of boiled potatoes mashed with sweet milk; add ^ lb. white sugar, 6 eggs, and 1 grated lemon
Cook this with the app: pantry check, scaling, and the assistant.