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A Richer Potato Pudding
From Modern cookery, in all its branches, 1884
Serves 3
The potatoes should be lightly and carefully mashed, not pounded.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 386. The excerpt below is the record exactly as published.
A RICHER POTATO PUDDING. Beat well together fourteen ounces of mashed potatoes, four ounces of butter, four of fine sugar, five eggs, the grated rind oi a small lemon, and a slight pinch of salt; add half a glass oi brandy, and pour the pudding into a thickly-buttered dish or mould, ornamented with slices of candied orange or lemon rind ; pour a little clarified butter on the top, and then sift plenty oi white sugar over it. Potatoes, 14 oz.; butter, 4 oz. ; sugar, 4 oz.; eggs, 5 ; lemon rind, 1 ; little salt; brandy, £ glassful; candied peel, to 2 oz.
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