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Barquillo de Papas (Potato Pudding)

Name: Barquillo de Papas (Potato Pudding)
Yield: 2 servings
Ingredients: half a pound of mashed potatoes; four ounces of butter; four eggs; a quarter pint of milk; three tablespoonfuls of sherry; half a saltspoonful of salt; the juice of one small lemon; the rind minced up very fine; two ounces of sugar; a handful of stoned raisins; the same quantity of chopped blanched almonds

From Banquets of the nations, 1911

Serves 2

Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 184. The excerpt below is the record exactly as published.

Barquillo de Papas. (Potato Pudding.) Take half a pound of mashed potatoes (they ought really to be sweet potatoes), four ounces of butter, four eggs, a quarter pint of milk, three tablespoonfuls of sherry, half a saltspoonful of salt, the juice of one small lemon, the rind minced up very fine, two ounces of sugar, a handful of stoned raisins, and the same quantity of chopped blanched almonds

Cook this with the app: pantry check, scaling, and the assistant.