Potatoe 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 (9)
Instructions (8)
  1. Boil two pounds of white potatoes till they are soft.
  2. Peel and beat them in a mortar, and strain them through a sieve till they are quite fine.
  3. Mix in half a pound of fresh butter melted.
  4. Beat up the yolks of eight eggs and the whites of three.
  5. Add half a pound of white sugar finely pounded, half a pint of sack, and stir them well together.
  6. Grate in half a large nutmeg, and stir in half a pint of cream.
  7. Make a puff paste, lay it all over the dish, and round the edges.
  8. Pour in the pudding, and bake it till it is of a fine light brown.
Original Text
Potatoe Pudding. BOIL two pounds of white potatoes till they are soft, peel and beat them in a mortar, and strain them through a sieve till they are quite fine. Then mix in half a pound of fresh butter melted, beat up the yolks of eight eggs and the whites of three. Add half a pound of white sugar finely pounded, half a pint of sack, and stir them well together. Grate in half a large nutmeg, and stir in half a pint of cream. Make a puff paste, lay it all over the dish, and round the edges; pour in the pudding, and bake it -till it is of a fine light brown.
Notes
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