Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
945
Calories
32g
Protein
26g
Fat
145g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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
- 1 cupful milk 2 tablespoonfuls flour 2 eggs well beaten mix the whole
- 2 tablespoonfuls flour 2 eggs well beaten mix the whole
- 2 cupfuls chopped cold 1 tablespoonful butter potatoes 1 cupful milk 2 table
- 1 tablespoonful butter potatoes 1 cupful milk 2 tablespoonfuls flour 2 eggs
- 2 eggs well beaten mix the whole
Directions
1
2 cupfuls chopped cold 1 tablespoonful butter
2
potatoes 1 cupful milk
3
2 tablespoonfuls flour 2 eggs well beaten
4
Mix the whole with the cold potato until thoroughly light, put in a pudding dish and bake to a golden brown. The quality depends on the very thorough beating of the eggs, so the potatoes will be light and porous after baking.
5
Mrs. H. E. Fairchild.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive