Cottage Potato Pudding

Ingredients

• two pounds of potatoes
• a breakfast-cupful of milk
• two table-spoonfuls of sugar
• two well-beaten eggs
• a handful of stoned and picked raisins

Method

1. 1

   Peel and boil potatoes, mash with milk, sugar, and eggs.

2. 2

   Add raisins, pour into a greased dish, and bake for nearly an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 409. The excerpt below is the record exactly as published.

two table-spoonfuls of sugar, half a nutmeg grated, a couple of ounces of finely-shred suet, or a piece of sweet dripping the size of a large egg, thi'ee eggs well beaten, and a handful of picked currants. Put the mixture into a well-buttered pie-dish, and bake three-quarters of an houi'. Sufficient for six persons. Probable cost, 6d. Cottage Plum Pudding.— Shied very finel}' tlu'GC ounces of best beef suet ; add three ounces of flour, one tea-spoonful of baking- powder, three ounces of bread-crumbs, two ounces of raisins, two ounces of currants, two table-spoonfuls of sugar, half a nutmeg grated, a tea-spoonful of chopped lemon-rind, and two v>-ell-beaten eggs. Tie the mixture in a floured cloth, and boil it for from two hours and a half to three hours. Probable cost, 8d. Suffi- cient for a small family. Cottage Plum Pudding (another way). — Mix thoroughly one pint of flour, half a pint of sugar, a quarter of a pound of fresh butter, two tea-spoonfuls of cream of tartar, one tea- spoonful of soda, two ounces of currants, and two ounces of stoned raisins. Work the ingre- dients into a light paste with two well-beaten eggs and half a pint of milk. Pour the pudding into a well-buttered mould, and bake it in a brisk oven. This pudding may be eaten cold as plain cake. Time to bake, about three- quarters of an hour. Probable cost, 9d. Suffi- cient for four or five persons. Cottage Potato Pudding.— Peel and boil two pounds of potatoes. Mash them, and beat them to a smooth paste, with a breakfast- cupful of milk, two table- spoonfuls of sugar, and two well-beaten eggs. Add a handful of stoned and picked raisins

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