Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of sugar
- one gill of milk
- a pound of butter
- eight eggs together
- eight potatoes
- four eggs
- salt
Directions
MRS. .lOSEPH KUHN.
Grate a large soup-plate of cold, boiled potatoes; beat one cup of sugar and the yolks of eight eggs together, and mix with the potatoes; beat the whites to a froth and stir in lightly; flavor to the taste. Bake one hour or boil two hours.
BOILED POTATO PUDDING. '
MRS. .1. CARPENTER,
To eight potatoes, boiled and mashed, add, while warm, a fourth of a pound of butter, and when cool, four eggs, one gill of milk, flour enough to make a stifi" batter and a little salt. This will make a large pudding. Flour the inside of the pudding-bag; put in the pudding, which must be as stiff" as soft dough; leave two or three inches at the toj) for the pudding to swell. Boil two hours; dip the bag into cold water; turn out and serve with sauce.
PUDDINGS. 143