Potato Pudding. No. 1.

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)

3/4 lb. of boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
3 ozs. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks and whites of 2 fresh eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little rich milk or cream ↝ Milk, NFS [Milk, reduced fat]
the juice and rind of a lemon ↝ Lemon, raw [Citrus fruits]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]
a paste rim round a dish ↝ Guava paste [Jams, syrups, toppings]

Optional additions

pounded sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
preserve ↝ Jams and preserves [Sweets]

Instructions (4)

Beat all to a froth and add sugar to your taste
put a paste rim round a dish
pour in the mixture
bake

Original Text

Potato Pudding. No. 1.
¾ lb. of boiled potatoes, 3 ozs. of fresh butter, the yolks and whites of 2 fresh eggs, a little rich milk or cream, the juice and rind of a lemon. Beat all to a froth and add sugar to your taste; put a paste rim round a dish; pour in the mixture and bake.
You may add pounded sweet almonds or preserve, if liked.

Notes

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