vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pudding
From Modern cookery, in all its branches, 1884
Serves 2
Can be served with sugar or preserves.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 386. The excerpt below is the record exactly as published.
POTATO PUDDING. With a pound and a quarter of fine mealy poHtoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces oi butter, five or six of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon
Cook this with the app: pantry check, scaling, and the assistant.