Potato Pudding. No. 2.

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)

four steamed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a quarter of a pint of milk ↝ Milk, NFS [Milk, reduced fat]
spice ↝ Spices, paprika [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Take four steamed potatoes; dry and rub them through a sieve;
boil a quarter of a pint of milk, with spice, sugar, and butter;
stir the potatoes in the milk, with the yolks of three eggs;
beat the whites to a strong froth, and add them to the pudding.
Bake it in a quick oven.

Original Text

Potato Pudding. No. 2.

Take four steamed potatoes; dry and rub them through a sieve; boil a quarter of a pint of milk, with spice, sugar, and butter; stir the potatoes in the milk, with the yolks of three eggs; beat the whites to a strong froth, and add them to the pudding. Bake it in a quick oven.

Notes

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