Simple Potato Pudding
From Colonial recipes, from old Virginia and Maryland manors, 1907
Some like it with cold butter sauce. The pudding's lightness depends on how the whites are incorporated.
Presented as published in 1907. 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
1122Calories
56 gProtein
160 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1122 kcal
Protein56 g
Carbohydrates160 g
Fiber19 g
Sugars8.5 g
Total Fat29 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1116 mg
Sodium480 mg
Potassium4239 mg
Calcium276 mg
Iron13 mg
Magnesium243 mg
Phosphorus1107 mg
Zinc6.6 mg
Copper1.2 mg
Manganese1.5 mg
Vitamin D6 mcg
Vitamin C177 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K19 mcg
Vitamin B63.2 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9.8 mg
Folate276 mcg
Choline991 mg
Caffeine0 mg
Water941 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 11. The excerpt below is the record exactly as published.
SIMPLE POTATO PUDDING (Hampton) Six large potatoes boiled and mashed, 6 eggs, a saucer of sugar
Cook this with the app: pantry check, scaling, and the assistant.