Potato Pudding. No. 2. Auchentorlie.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Rub the well-boiled, mealy, dry, hot potatoes through a sieve.
  2. Put the rubbed potatoes into a basin with the powdered sugar and the grated rind of a lemon.
  3. Stir the mixture well for 10 minutes.
  4. Add the glass of white wine and the yolks of 4 eggs.
  5. Stir on a little longer.
  6. Add the whites, previously beaten to a stiff froth, at the last.
  7. Meantime, rim a well-buttered pie-dish with puff-paste.
  8. Pour the mixture into the prepared pie-dish.
  9. Bake for 1 1/2 hours in a moderate oven.
  10. Turn out and serve.
Original Text
Potato Pudding. No. 2. Auchentorlie. 5 well-boiled, mealy, dry, hot potatoes to be first rubbed through a sieve, then put into a basin with 2 ozs. powdered sugar and the grated rind of a lemon; stir it well for 10 minutes; add a glass of white wine and the yolks of 4 eggs; then stir on a little longer. At the last add the whites, previously beaten to a stiff froth. Meantime, a well-buttered pie-dish must be rimmed with puff-paste; into this pour in the mixture, and bake 1½ hours in a moderate oven. Turn out and serve.
Notes
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