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Potato Pudding

Name: Potato Pudding
Yield: 2 servings
Ingredients: Take lb. of boiled potatoes; 2 ozs. of butter; the yolks of two eggs; the whites of two eggs; a quarter of a pint of cream; one spoonful of white wine; a morsel of salt; the juice and rind of a lemon; sugar to taste; 3 ozs. more butter; sweetmeats and almonds; another egg

From Consult me, 1902

Serves 2

A crust can be added or omitted as desired.

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 400. The excerpt below is the record exactly as published.

POTATO PUDDING. Take lb. of boiled potatoes, 2 ozs. of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon ; beat all to froth ; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, ;put 3 ozs. more butter, sweet- meats and almonds, and another egg

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