An excellent plain Potatoe Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
for a richer version
Instructions (6)
  1. Take eight ounces of boiled potatoes, two ounces of butter, the yelks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon.
  2. Beat all to a froth.
  3. Add sugar to taste.
  4. Add a crust or not, as you like.
  5. Bake it.
For a richer version
  1. If wanted richer, put three ounces more butter, sweatmeats and almonds, and another egg.
Original Text
An excellent plain Potatoe Pudding. Take eight ounces of boiled potatoes, two ounces of butter, the yelks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon. Beat all to a froth: sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put three ounces more butter, sweatmeats and almonds, and another egg.
Notes
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