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Potato Pudding (another way)

Name: Potato Pudding (another way)
Yield: 2 servings
Ingredients: a quarter of a pound of freshly-boiled potatoes; half a pound of butter melted; a quarter of a pound of loaf sugar; a quarter of a pound of picked and dried currants; six well-beaten eggs; a glass of wine, or a tablespoonful of brandy

From Cassell's dictionary of cookery, 1892

Serves 2

Baked pudding is better. Time: half an hour or more.

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 1323. The excerpt below is the record exactly as published.

Potato Pudding (another way). — Take a quarter of a pound of freshly-boiled potatoes, dry and floury. Beat them till quite smooth, then mix with them half a pound of butter melted, a quarter of a pound of loaf sugar, and a quarter of a pound of picked and dried currants. When these ingredients are thoroughly mixed, add six well-beaten eggs and a glass of wine, or a table-spoonful of brand

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