A Richer Potato Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 40 min Total: 40 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

fourteen ounces of mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four of fine sugar
five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the grated rind of a small lemon ↝ Lemon, raw [Citrus fruits]
a slight pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
half a glass of brandy ↝ Brandy [Liquor and cocktails]
candied orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]

Optional addition

From a quarter to a half pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Beat well together fourteen ounces of mashed potatoes, four ounces of butter, four of fine sugar, five eggs, the grated rind of a small lemon, and a slight pinch of salt.
Add half a glass of brandy.
Pour the pudding into a thickly-buttered dish or mould, ornamented with slices of candied orange peel.
Pour a little clarified butter on the top.
Sift plenty of white sugar over it.

Original Text

A RICHER POTATO PUDDING.

Beat well together fourteen ounces of mashed potatoes, four ounces of butter, four of fine sugar, five eggs, the grated rind of a small lemon, and a slight pinch of salt; add half a glass of brandy, and pour the pudding into a thickly-buttered dish or mould, ornamented with slices of candied orange or; pour a little clarified butter on the top, and then sift plenty of white sugar over it.

Potatoes, 14 oz.; butter, 4 oz.; sugar, 4 oz.; eggs, 5; lemon-rind, 1; little salt; brandy, 1/2 glassful; candied peel, 1-1/2 to 2 oz.: 40 minutes.

Obs.—The potatoes for these receipts should be lightly and carefully mashed, but never pounded in a mortar, as that will convert them into a heavy paste. The better plan is to prepare them by Captain Kater’s receipt (Chapter XVII.), when they will fall to powder almost of themselves; or they may be grated while hot through a wire sieve. From a quarter to a half pint of cream is, by many cooks, added always to potato puddings.

Notes

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