Making an 18th-Century Potato Pudding
blogs.brown.edu
blogs.brown.edu
They have amazing videos about that era cooking.
[1] http://www.npr.org/2012/08/26/159998395/maines-needhams-a-sw...
Hm, not my experience, but there are many types of potatoes, and usual supermarkets often stock only 2-3 that are cheaply available.
‘It’s a lot better than I thought it would be.’
... the boiled pudding calls for two pounds of potatoes
and one pound of butter...
Per portion, a pound of potatoes, half a pound of butter + seasoning. Of course there are cooking techniques to consider, but the fractions for ingredients are still the same.