Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
527
Calories
12g
Protein
24g
Fat
71g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | not in our table | 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
- 1 lb (450 g ) cooked potatoes
- 1 stick (4 oz /110 g) butter
- 1 cup (240 ml /½ pint ) cream
- 6 eggs
- ¾ cup (6 oz/170 g) white granulated sugar
- ¼ cup (1 oz/28 g) dried currants
- Zest of 1 lemon
- ½ whole nutmeg kernel, grated
- 1 tsp brandy , or more to taste
Directions
1
Run the potatoes through a sieve, potato ricer , or mouli-mill.
2
Gently heat butter and cream together until butter is melted. Mix into potatoes.
3
Beat eggs lightly, then mix into potatoes. Mix in the sugar, currants, lemon zest, nutmeg, and brandy.
4
Either transfer to pastry-lined dish and bake in a moderately hot oven until golden-brown OR steam in a mould for about an hour.
Recipe sourced from
wikibooks