Grated Potato Bake

Ingredients

• one cup of sugar
• three eggs
• one tablespoonful of butter
• one pint of milk
• one teaspoonful of vanilla

Method

1. 1

   Beat together sugar, eggs, butter, and milk, then add to grated potato.

2. 2

   Pour into a buttered pan, drop bits of butter on top, and bake for one hour in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 20. The excerpt below is the record exactly as published.

one cup of sugar, three eggs, one tablespoonful of butter, one pint of milk, and add to the grated potato. Pour in a buttered pan, drop bits of butter on top and bake one hour in a moderate oven. Flavor with one tea- spoonful of vanilla. RAISIN ROLLS 13^ cupsful of flour, 3^ cupful of lard (scant) , y2 teaspoonful of salt, 1 cupful of raisins, 1 cracker, 1 lemon, % cupful of sugar, 1 ^^^^ A little salt. Beat the egg, add sugar, salt, lemon juice and grated rind. Roll cracker fine, chop raisins and mix all together. Roll the crust thin, cut into rounds. Put a spoonful of filling between two rounds and pinch the edges together. Prick top crust with fork. Bake in iron pan for twenty minutes. 112 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 113 NEW ORLEANS DARK NUT BREAD J4 cup of sugar, y^ cup hot water, y2 cup molasses, J4 cup milk, 2 cups entire wheat flour, 1 cup bread flour, 5 teaspoons baking powder, iy2 teaspoons salt, J^ teaspoon soda, ^ cup nut meats, finely chopped. Mix in order giyen, sifting dry materials together be- fore adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour. BAKED APPLE DUMPLINGS Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. Serve hot with cold sauce. JOHN BROWN CUSTARD One quart of milk. Four eggs. One-half cup of sugar. Beat /eggs and sugar carefully together while milk is scalding. Then add gradually scalded milk, put back on stove and cook until thick, stirring constantly to prevent lump- ing. When cool, add any flavoring desired. 114 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 115 VIRGINIA DARE PUDDING Sift one quart of flour and into the flour put one pound of raisins, one pound of currants, one-half teaspoonful of salt, one pound of sugar, one grated nutmeg, one teaspoonful of ground spice. Beat four eggs and add after mixing the fruit well in the flour, and mix with enough water to make a stiff batter as for fruit cake. Boil or bake and serve with sauce. Cook for about two hours. SWEET POTATO CUSTARD 3 cooked sweet potatoes, % nutmeg grated, 2 eggs, % cup brown sugar, Yz teaspoon salt, 1 quart milk. Force potatoes through a ricer; beat the eggs and mix with potatoes ; add other ingredients, pour into buttered bak- ing dish or cups, and bake in a slow oven until firm. BANANA CUSTARD Mix well the yolks of two eggs, One-half cup of sweet milk. One-half cup of sugar. One teaspoonful of butter, Two tablespoonsful of flour. Cook in double boiler until thick. When cool, add one teaspoonful of vanilla

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