Potato Pudding. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

for the pudding

two pounds of white potatoes ↝ Potatoes, white, flesh and skin, raw [Vegetables and Vegetable Products]
half a pound of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for the sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glass of raisin wine
the juice of a Seville orange ↝ Orange, raw [Citrus fruits]
powdered sugar ↝ Sugars, powdered [Sweets]

Instructions (9)

Boil two pounds of white potatoes.
Peel them.
Bruise them fine in a mortar, with half a pound of melted butter, and the yolks of four eggs.
Put it into a cloth.
Boil it half an hour.
Turn it into a dish.
Mix together melted butter, a glass of raisin wine, and the juice of a Seville orange as sauce.
Pour the sauce over the pudding.
Strew powdered sugar all over.

Original Text

Potato Pudding. No. 1.

Boil two pounds of white potatoes; peel them, and bruise them fine in a mortar, with half a pound of melted butter, and the yolks of four eggs. Put it into a cloth, and boil it half an hour; then turn it into a dish; pour melted butter, with a glass of raisin wine, and the juice of a Seville orange, mixed together as sauce, over it, and strew powdered sugar all over.

Notes

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