Potato Cheesecakes

Name: Potato Cheesecakes
Ingredients: Boil a quarter of a pound of mealy potatoes; two tablespoonfuls of brandy; a quarter of a pound of sugar; a quarter of a pound of butter; four eggs; the grated rind of half an orange

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Potato Cheesecakes. Boil a quarter of a pound of mealy potatoes, mash them well, then add to them two tablespoon- fuls of brandy, a quarter of a pound of sugar, a quarter of a pound of butter, four eggs, and the grated rind of half an orange

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