Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
452
Calories
11g
Protein
17g
Fat
66g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 pound of potatoes
- 3 ounces fresh butter
- 2 ounces of pounded loaf sugar
- 1 pound of currants can be added
- 4 raw eggs may be added
Directions
1
Boil 1 pound of potatoes, mash while hot, stir in 3 ounces fresh butter, 2 ounces of pounded loaf sugar, rind and juice of half a lemon, and a little cream; butter a dish, lay all into it, and bake 30 minutes in a moderately hot oven; the yolks of 4 raw eggs may be added, and brandy or Madeira used instead of lemon juice--or 1 pound of currants can be added. This pudding can be boiled or baked; if boiled serve with wine sauce, if baked use thin puff paste to line and cover dish.
By Margaret Brown ·
Recipe sourced from
gutenberg