Yam Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a middling white yam ↝ Yam, raw [Vegetables and Vegetable Products]
three quarters of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
twelve eggs, leaving out half the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little rose water ↝ Water, tap [Tap water]
a little citron cut small

Instructions (6)

Take a middling white yam, and either boil or roast it.
Pare off the skin and pound it very fine.
Pound the yam with butter, sugar, mace, cinnamon, and eggs.
Beat the eggs with a little rose water, leaving out half the whites.
Add citron cut small, if desired.
Bake it nicely.

Original Text

To make a Yam Pudding.
TAKE a middling white yam, and either boil or roast it, then pare off the skin and pound it very fine, with three quarters of a pound of butter, half a pound of sugar, a little mace, cinnamon, and twelve eggs, leaving out half the whites, beat them with a little rose water. You may put in a little citron cut small, if you like it, and bake it nicely.

Notes

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