Potato Cheesecakes

Name: Potato Cheesecakes
Ingredients: 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

Serve warm.

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 18. 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.