Potato Flour Pudding, Steamed
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1315. The excerpt below is the record exactly as published.
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 flour mixed with a little cold milk ; add a little sugar and six well-beaten eggs. Butter a plain round mould rather thickly, and ornament it prettily with alternate rows of stoned raisins and candied fruits.
Cook this with the app: pantry check, scaling, and the assistant.