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Potato Pudding

Name: Potato Pudding
Yield: 3 servings
Ingredients: Boil until white, mealy and very tender some potatoes; one-quarter of a pound of butter; the yolks of six eggs; one pound of fine sugar; the grated rind and juice of one lemon; the beaten whites

From The new home cook book, 1896

Serves 3

Presented as published in 1896. 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 The new home cook book (1896), page 76. The excerpt below is the record exactly as published.

POTATO PUDDING. Boil until white, mealy and very tender some potatoes; rub this finely washed through a colander ; to a pint bowl of this while hot add one-quarter of a pound of butter, and mix well ; beat the yolks of six eggs well with one pound of fine sugar ; add the grated rind and juice of one lemon, and then the beaten whites

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