Potato and Almond Pudding

Ingredients

• six ounces of boiled potatoes
• three ounces of sweet almonds
• four bitter ones
• half a pint of new milk
• four ounces of fresh butter
• four ounces of powdered sugar
• a pinch of salt
• a little grated nutmeg
• the rind and juice of half a lemon
• the yolks and well-whisked whites of five eggs

Method

1. 1

   Mash the boiled potatoes until smooth.

2. 2

   Blanch and pound the almonds with a little orange-flower water.

3. 3

   Simmer in milk until flavor is drawn out, then dissolve butter and sugar in it.

4. 4

   Stir into potatoes, add salt, nutmeg, lemon, and beat until light.

5. 5

   Add egg yolks and whisked whites.

6. 6

   Line a pie-dish with puff-paste, pour in mixture, sprinkle chopped almonds, and bake in a hot oven for one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1308. The excerpt below is the record exactly as published.

Potato and Almond Pudding.— Mash six oimces of boiled potatoes, dry and fiom-y, till they are perfectly smooth. Blanch three ounces of sweet almonds and four bitter ones, and pound them, but not finely, with a little orange-flower water. Let them simmer in half a pint of new milk until the flavour is drawn out, and dissolve in the milk four ounces of fresh butter and four ounces of powdered sugar. Stir the mixture into the potatoes, add a pinch of salt, a little grated nutmeg, and the rind and juice of half a lemon. Beat the pudding till it is light and smooth, and add separately the yelks and well-whisked whites of five eggs

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