Potato Pudding

Ingredients

• Two coffee cups mashed Irish potatoes
• 1% cups granulated sugar
• 1 cup butter
• % teacup cream or milk
• 4 eggs beaten separately
• 4 tablespoonfuls acid jelly
• 4 tablespoonfuls granulated sugar for meringue

Method

1. 1

   Cream butter, add sugar, then yolks, milk, and potatoes.

2. 2

   Fill 2 raw crusts with this mixture, spread jelly on top, meringue, and bake until chestnut brown.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 137. The excerpt below is the record exactly as published.

Potato Pudding. Take 4 medium size potatoes and boil them. When done, mash fine and add 4 eggs, beaten light, teacup of granulated sugar, and 1 teacup of cream. Melt lump of butter size of an egg and add (it must not be hot), beat hard. Have 2 pie crusts ready and fill with the mixture; set in oven to bake. Sweet Potato Pudding. Use preceding recipe, and substitute sweet potatoes for Irish potatoes. Woodford Pudding. Take 3 eggs, 1 teacup of granulated sugar, % teacup of butter, % teacup of flour, 1 teacup jam or preserves, 3 teaspoons of sour milk, 1 teaspoon soda, cinnamon and nutmeg to taste. Mix well together, and stir in the beaten whites and the sour milk, with soda dissolved in it. Bake in pudding dish. Sauce. One cup of sugar, 3 tablespoons of butter, 4 tablespoons of water, 4 tablespoons of sherry wine. Beat butter and sugar to a cream. Heat to boiling point the wine and water, and stir rapidly into butter and sugar until frothy. Serve at once. Potato Pudding. Two coffee cups mashed Irish potatoes, 1% cups granulated sugar, 1 cup butter, % teacup cream or milk, 4 eggs beaten separate^ ly, 4 tablespoonfuls acid jelly, 4 tablespoonfuls granulated sugar for meringue. Cream butter, add sugar, then yolks, milk and po- tatoes. Fill 2 raw crusts with this mixture, having previously spread on the jelly. When done, meringue and bake a chestnut brown. Chocolate Pudding. One quart of new milk, ^ cake of chocolate, 1 teacupf ul «ugar, 3 eggs, 3 tablespoonfuls cornstarch; flavor with vanilla. Make ft 230 KENTUCKY RECEIPT BOOK. 11 » I »■ I I II I I I „ I I I I ■!■ _ „ .,, , - ^ ^ I , 1^ custard with 1 pint of milk, 3 yolks and the sugar. When it begins to thicken, add 3 tablespoonfuls of cornstarch, which has been dis- solved in the rest of the milk, stir quickly to prevent lumping. Cook tolerably stiff, then put mixture in baking dish ; 'make a meringue with the whites and 1 small teacup granulated sugar. Spread on pudding, set in oven, and brown slowly until a crust forms on top. Serve cold with whipped cream, or plain cream. For Gold Pudding. ft Use egg nogg as a sauce. Woodford Pudding. Three eggs, ^ teacup of butter, 1 teacup of sugar, 1 teacup of flour, 1 teacup of jam, i-^ cup sour cream, 1 teaspoonful of soda, 1 teaspoonful of cinnamon, 1 teaspoonful nutmeg. Dissolve soda in cream and add last. Put in baking dish and cook in oven. When done meringue with the whites and 4 tablespoonfuls granulated sugar, set in oven a few minutes. Serve with sauce. Ginger Pudding. Cream 1% pounds of butter and half pound of brown sugar; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 well beaten eggs. Add ginger and other spices to taste. Lastly stir in half pint of sour cream. Put a little soda in cream and add last. Cur- rants or raisins may be added. Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1^2 pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped ap- ples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 of cinnamon, a pinch of salt. Cream butter and sugar, beat eggs light. Add half the milk to whites, stir- ring in flour and grated bread. Add sugar and butter, then suet and fruit alternately, spice and liquor and balance of milk. Stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours. Rice, With Raisins. One large coffee cup of raw rice, wash and cook until done. Stem 1 cup of raisins, without removing seed, put in boiling water, and cook 10 minutes. Drain, and stir well into the rice. Serve warm, with rich cream and sugar. A light dessert for luncheon. Date Pudding. Two cups of whole wheat meal, 1 cup of sour cream, % cup of molasses, 1 cup stoned dates, I/2 teaspoon salt, 1 teaspoon soda. Put dates into meal, and mix until floured, add rest of ingredients. Put KENTUCKY RECEIPT BOOK. 231 in melon mold, and steam 3 hours. Serve with wine sauce or whip- ped cream. Baisins, figs or preserved fruits, may be substituted for dates. Pudding. One quart of milk, 1-3 cup cream of wheat, 3 eggs, 1 teaspoon of vanilla, ^ teaspoon of salt. Scald the milk in double boiler, then add gradually wheat and salt; cook 30 minutes. Then pour milk over beaten eggs and stir lightly; add the vanilla. Put mixture in pudding dish and bake until a chestnut brown. Serve warm with cream and sugar. Yorhihire Pudding. One-half a cup of flour, 2 eggs, 2-3 of a pint of milk, scant tea- spoon of salt. Beat eggs until light, add milk and salt, pour % cup of mixture on flour, stir to a smooth paste, add the rest of the mix- ture and beat hard. Bake pudding in hot gem pans 45 minutes. Baste with the dripping from the beef. Serve as a garnish for roast beef. Cream Fritters. One coffee cup of cream, whites of 5 eggs, 2 cups of sifted flour, a pinch of salt and a dash of nutmeg. Stir stiflSy-beaten whites into cream, then flour, nutmeg and salt ; beat hard. The batter is rather stiff, fry by spoonful in hot fat. Drain and serve with powdered sugar or jelly sauce. Any chopped fruit may be added to batter before cooking. They should be light and crisp. Apples With Meringue. Bake apples; when cold place in pyramid shape on a pan and cover with meringue and bake a chestnut brown. Serve cold with rich cream. Banana Croquettes. Six bananas, % cup powdered sugar, juice of 2 oranges, 1 eggy 2 cups of biscuit crumbs. Strip skin from bananas, cut into halves crosswise, make straight at the end, sprinkle with powdered sugar, and pour over the orange juice. Put them in a cool place for 1 hour, turning occasionally, until all are flavored with the orange, then I roll in the egg, then in crumbs, and fry iij hot fat. Serve with or i without sauce. Brandy Sauce. Rub % cup of butter to a cream in a warm bowl, add gradually 1 wine glass of brandy, % grated nutmeg and the juice of 1 lemon ; now st;r it slowly into % cup of boiling water and simmer for a few I minutes. Pineapple Sauce. Make heavy syrup with 1 cup sugar, i^ cup water, boiling until it will spin. Then strain and add whatever juice has drained from 232 KENTUCKY BECEIPT BOOK. the cut pineapple or syrup from canned pineapple. Bemove £rom fire, and add enough white wine to make 1 pint of sauce^ also 1 tea- spoon of rum or 1 teaspoon euracoa. CAK Twentieth Century Cake. One and one-half pounds of granulated sugar, 1% pounds of but- ter, cueamed, 15 eggs, beaten separately

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