Potato Flour Pudding, Baked

Ingredients

• a quart of milk
• three tablespoonfuls of potato flour
• a little sugar
• from three to five well-beaten eggs
• a little brandy or sherry if liked
• Orange marmalade stirred into the pudding is by many considered an improvement.

Method

1. 1

   Boil the thin rind of a lemon in milk.

2. 2

   Mix potato flour with cold milk to a smooth paste, pour hot milk over it, and stir until cool.

3. 3

   Add sugar, beaten eggs, and brandy or sherry.

4. 4

   Bake in an American or Dutch oven for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1315. The excerpt below is the record exactly as published.

Potato Flour Pudding, Baked.— Boil the thin rind of a lemon, or any other flavouring that may be preferred, in a quart of milk. Mix thi'ce table- spoonfuls of potato flour to a smooth paste with a little cold milk, pour the hot liquid upon this, and stir it until it is cool. Add a little sugar, from three to five well-beaten eggs, and a little brandy or sherry if liked. Orange marmalade stirred into the pudding is by many considered an improve- ment. The pudding may be baked before the fire in an American or Dutch oven for twenty minutes. Probable cost, Is. Sufiicient for four or five persons. Potato Flour Pudding, Steamed.— Pour a pint of boihng milk, nicely flavoui-ed, upon a smooth paste, made of three table-spoon- fuls of potato flou

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