Potatoes with Butter, Sugar, Eggs, and Currants

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Main ingredients
For serving
For baking
Instructions (7)
  1. Take a quart of potatoes, boil them soft, peel them and 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, beat them well together till they are very smooth.
  3. Beat six eggs, whites and all, stir them in, and a glass of sack or brandy.
  4. You may add half a pound of currants.
  5. Boil it half an hour.
  6. Melt butter with a glass of white wine; sweeten with sugar, and pour over it.
  7. You may bake it in a dish, with puff-paste all round the dish and at the bottom.
Original Text
TAKE a quart of potatoes, boil them soft, peel them and mash them with the back of a spoon, and rub them through a sieve, to have them fine and smooth; take half a pound of fresh butter melted, half a pound of fine sugar, beat them well together till they are very smooth, beat six eggs, whites and all, stir them in, and a glass of sack or brandy. You may add half a pound of currants, boil it half an hour, melt butter with a glass of white wine; sweeten with sugar, and pour over it. You may bake it in a dish, with puff-paste all round the dish and at the bottom.
Notes
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