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
- three pounds of potatoes
- two quarts of milk
- two ounces of butter
- two ounces of sugar
- a good pinch of salt
- three eggs
- salt
Directions
Ingredients, three pounds of potatoes, two quarts of milk, two ounces of butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs. First, bake the potatoes, if you have means to do so, or let them be either steamed or boiled; when done, scoop out all their floury pulp without waste into a large saucepan, and immediately beat it up vigorously with a large fork or a spoon; then add all the remainder of the above-named ingredients (excepting the eggs), stir the potato batter carefully on the fire till it comes to a boil, then add the beaten eggs; pour the batter into a greased pie-dish, and bake the pudding for an hour in your oven, if you have one; if not, send it to the baker's.