Potato-Flour Pudding

Ingredients

• One ounce and a half of potato-flour
• quarter of a pint of new milk
• quarter of a pint of cream
• six eggs
• four ounces of butter
• six ounces of white sugar
• the grated rind of a lemon
• a little salt

Method

1. 1

   Mix the potato-flour till perfectly smooth with a little of the cold milk, and set the remainder, with the cream, on the fire; when boiling, pour it on the flour, stirring constantly till well mixed; whilst warm, add the butter, sugar, a little salt, the grated rind of a lemon, and then the yolks of the eggs, well beaten; whisk or beat the whites to a high froth; mix with the above just before putting it into the mould (which should be well buttered), and bake in a moderate oven.

2. 2

   Serve with sweet sauce.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 82. The excerpt below is the record exactly as published.

Potato-Flour Pudding. Ono ounce and a half of potato-flour, quarter of a pint of new milk, quarter of a pint of cream, six eggs, four ounces of butter, six ounces of white sugar, the grated rind of a lemon, and a little salt

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