Potato Pudding. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

14 ozs. of mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
4 ozs fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4 ozs powdered loaf sugar ↝ Sugar, NFS [Sugars and honey]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
5 new-laid eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a mere pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
slices of candied citron or of orange peel
a little clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
plenty of white sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (4)

Beat well together mashed potatoes, fresh butter, powdered loaf sugar, grated lemon rind, new-laid eggs, and a pinch of salt.
Ornament a basin or a mould with slices of candied citron or of orange peel, and put in the pudding.
Bake till well set and turn out.
Pour a little clarified butter on the top and then sift plenty of white sugar over.

Original Text

Potato Pudding. No. 3. (Miss Duckworth.)
Beat well together 14 ozs. of mashed potatoes, 4 ozs. fresh butter, 4 ozs. powdered loaf sugar, the grated rind of a lemon, 5 new-laid eggs, and a mere pinch of salt. Ornament a basin or a mould with slices of candied citron or of orange peel, and put in the pudding. Bake till well set and turn out.
Pour a little clarified butter on the top and then sift plenty of white sugar over.

Notes

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