Potatoe Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

half a pound of pulp ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a quarter of a pound of fresh butter oiled ↝ Butter, stick, unsalted [Dairy and Egg Products]
sifted sugar to the palate ↝ Sugar, NFS [Sugars and honey]
half a gill of brandy ↝ Brandy [Liquor and cocktails]
a little pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pound of currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
eight eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for serving

melted butter in a sauceboat ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Peel potatoes, steam them, and rub them through a fine sieve.
Mix all together.
Bake (or boil) the pudding, and serve it up with melted butter in a sauceboat.

Original Text

Potatoe Pudding.

Peel potatoes, steam them, and rub them through a fine sieve. To half a pound of pulp add a quarter of a pound of fresh butter oiled, sifted sugar to the palate, half a gill of brandy, a little pounded cinnamon, half a pint of cream, a quarter of a pound of currants washed and picked, and eight eggs well beaten. Mix all together, bake (or boil) the pudding, and serve it up with melted butter in a sauceboat.

Notes

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