Potato and Maize Pudding
From The victory cookery book, 1918
Place the pie-dish in a baking-tin with water to prevent overheating.
Presented as published in 1918. 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 The victory cookery book (1918) by Peel, C. S. Mrs, page 51. The excerpt below is the record exactly as published.
Potato and Maize Pudding—1 Materials.—1 pint of milk, 1 gill of maize semolina, 4 lb. dry mashed potato, 1 table- spoonful of jam, 1 oz. sugar, almond flavour- ing to taste, 1 oz. desiccated coco-nut, a little fat. Method.—Boil the milk, add the semolina and put in atin. Cover, and place in boiling water, or steam for l hour. Put the contents PASTRY AND SWEETS 193 in a basin, mixing in the potato, sugar, flavouring and coco-nut. Place a layer of this in a pie-dish, spread with jam and cover with the remainder of the maize preparation. Brush over with fat and bake to a nice colour. The pie-dish should be placed in a baking- tin with water to prevent overheating at the bottom of the dish. Potato and Maize Pudding—2 Materials —4 lb. maize, 4 pint of milk, 4 1b. dry mashed potatoes, almond flavouring to taste
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Cook this with the app: pantry check, scaling, and the assistant.