vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Starch Pudding
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
458Calories
27 gProtein
36 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein27 g
Carbohydrates36 g
Fiber0.9 g
Sugars24 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium5149 mg
Potassium1042 mg
Calcium652 mg
Iron3.3 mg
Magnesium79 mg
Phosphorus673 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate42 mcg
Choline307 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 45. The excerpt below is the record exactly as published.
POTATO STARCH PUDDING. Four heaping tablespoons of starch, one quart of milk, three eggs, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.