Potato Pudding
From German cookery for the English kitchen, 1906
Serve with a wine sauce.
Presented as published in 1906. 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
4200Calories
146 gProtein
332 gCarbs
345 gFat
Full nutrition (34 nutrients)
Calories4200 kcal
Protein146 g
Carbohydrates332 g
Fiber75 g
Sugars110 g
Total Fat345 g
Saturated Fat26 g
Monounsaturated Fat168 g
Polyunsaturated Fat66 g
Omega-30.1 g
Cholesterol943 mg
Sodium325 mg
Potassium6613 mg
Calcium1519 mg
Iron25 mg
Magnesium1543 mg
Phosphorus3185 mg
Zinc20 mg
Copper6.6 mg
Manganese12 mg
Vitamin D4 mcg
Vitamin C88 mg
Vitamin A320 mcg
Vitamin E111 mg
Vitamin K16 mcg
Vitamin B63 mg
Vitamin B121.8 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)5.9 mg
Niacin (B3)29 mg
Folate349 mcg
Choline901 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 72. The excerpt below is the record exactly as published.
Potato Pudding.) For 6 Persons. Time of Preparation : 2\ hours. i^ lb. boiled potatoes. 3 oz. almonds. 3 oz. butter. 3 oz. sugar. 15 bitter almonds. 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.