Potato Pudding

Ingredients

• a quarter of a pound of potatoes
• three ounces of butter
• the beaten yolks of three eggs
• the grated rind of one lemon

Method

1. 1

   Pass potatoes through a sieve and mix with butter, egg yolks, and lemon rind.

2. 2

   Beat egg whites to a stiff froth with a pinch of salt, then mix all lightly.

3. 3

   Cover the bottom of a greased pie-dish with jam, pour over the potato mixture, and bake in a moderate oven for twenty minutes.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 75. The excerpt below is the record exactly as published.

Potato Pudding*. Pass a quarter of a pound of potatoes through a sieve ; mix with them three ounces of butter, the beaten yolks of three eggs, and the grated rind of one lemon

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