Potato and Maize Pudding

Ingredients

• 1 pint of milk
• 1 gill of maize semolina
• 4 lb. dry mashed potato
• 1 tablespoonful of jam
• 1 oz. sugar
• almond flavouring to taste
• 1 oz. desiccated coco-nut
• a little fat

Method

1. 1

   Boil the milk, add the semolina and put in a tin.

2. 2

   Cover, and place in boiling water, or steam for 1 hour.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 50. The excerpt below is the record exactly as published.

1 tablespoonful of jam, some _ pie crust (see p. 181). ; Method.—Line a greased sandwich tin with pie crust. Mix the potato, fat, sugar, milk, egg, flavouring and corn flour together. Line the crust with the jam, and pour the potato mixture in the centre and spread out level. Bake in a moderate oven for 20 minutes. The whole can be covered with paste or with strips of paste in trellis fashion, accord- ing to taste. PASTRY AND SWEETS 191 Potato Rocks Materials—1 |b. dry mashed potato, 4 Ib. rice flour, 4 lb. self-raising flour, 1 tablespoonful oil or 1 oz. of fat, 2 oz. sugar, 4, 0z. baked beetroot, flavouring and spice, 1 gill of moisture. Method.—Cut the beetroot into diamond shapes. Mix the fat and potato together thoroughly to make it light, add the rice flour and mix well. Let this rest as long as possible, or even prepare the day before required. Then mix lightly with the other ingredients, last of all adding the moisture. Make into rocks with a fork on a greased baking-sheet, and bake in a fairly hot oven for from 15 to 20 minutes. The beetroot will turn sultana colour. Potato Scones | Materials.—3 \b. dry mashed potatoes, 4, oz. rice flour, a pinch of sugar (not essential), 1 beaten white of egg, 4 oz. flour, 3 oz. _ baking powder. _ Method.—Mix the potato, rice flour, and sugar together, and allow to rest for a few hours, then add the loosely beaten white of egg (or half a dry egg), flour and baking 192 THE VICTORY COOKERY BOOK powder. Mix lightly into a soft dough, shape into balls the size required, place on a floured board and press flat with the lid of a cocoa tin toformaround. Let rest for 10 to 15 minutes, then place on a girdle or frying- pan, and bake on the hot-plate or in the oven. Potato Shortbread Maiterials.—4 lb. mashed potato, 6 oz. rice flour, 2 oz. fat, a pinch of salt, 2 oz. sugar, 2 oz. self-raising flour. Method.—Work the mashed potate warm with the fat and sugar and salt, then add the rice flour, last of all the self-raising flour, or flour and baking powder. Roll out on a floured board, cut to shapes desired, and bake to a very light fawn colour. 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

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