Boiled Potato Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Pudding Base
Sauce
Instructions (5)
  1. Boil half a pound of potatoes till they are soft, then peel them, mash them with the back of a spoon, and rub them through a sieve to have them fine and smooth.
  2. Take half a pound of fresh butter melted, half a pound of fine sugar, and beat them well together till they are quite smooth.
  3. Beat up six eggs, whites as well as yolks, and stir them in with a glass of sack or brandy.
  4. Pour it into your cloth, tie it up, and about half an hour will do it.
  5. When you take it out, melt some butter, put into it a glass of wine sweetened with sugar, and pour it over your pudding.
Original Text
BOIL half a pound of potatoes till they are soft, then peel them, mash them with the back of a spoon, and rub them through a sieve to have them fine and smooth. Then take half a pound of fresh butter melted, half a pound of fine sugar, and beat them well together till they are quite smooth. Beat up six eggs, whites as well as yolks, and stir them in with a glass of sack or brandy. Pour it into your cloth, tie it up, and about half an hour will do it. When you take it out, melt some butter, put into it a glass of wine sweetened with sugar, and pour it over your pudding.
Notes
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