Potato Pudding

Ingredients

• Boil some Irish potatoes until they are perfectly well done
• put eight ounces of butter
• a pound of brown sugar
• eight eggs
• season with mace or nutmeg

Method

1. 1

   Stir the butter in the potatoes while they are hot; beat the eggs well and then add the sugar; mix the whole and bake in a deep dish with or without paste.

2. 2

   Serve hot.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.

eight eggs. Pass the apples through a colander as soon as you take them off the fire, then immediately stir in the butter. Beat the eggs well, stirring the sugar, and then mix them with the apples and butter. Have a dish prepared with paste as for cocoanut pudding; pour in the pudding and bake it. Serve up cold. Wash the salt out of the butter for this pudding. The apples should be stewed dry. COCOANUT. Beat to a light froth the yolks of eight eggs, add one pound brown sugar, and eight ounces of fresh butter. Set these ingredi- ents on the fire in an earthen dish and stir (127) JANE HAMILTON'S RECIPES them for seven or eight minutes. Grate or beat up in a mortar one cocoanut, after carefully scraping off the rind, and mix it with the above ingredients. Pour it into a dish with pastry around the edges and at the bottom, and bake until done. Serve up cold. The whites of eggs make an equally good pudding prepared with the same in- gredients as the yolks, but they are put to- gether in different proportions. The salt should be washed out of the butter for this pudding. CUSTARD, BAKED. To three pints of milk put one pint of flour, nine eggs, and a little salt. Beat the eggs well, then stir in the flour, then pour on the milk. Rub a little butter free of salt on the sides of a deep dish in which the pudding is to be baked. Bake for rather more than an hour with a quick heat. Serve up hot with cream sauce. This pudding is to be baked immediately after making or (t28) JANE HAMILTON'S RECIPES the flour will settle to the bottom and make it heavy. 999 CUSTARD, BOILED. Beat the yolks and whites of nine eggs separately. When they are sufficiently beaten put them together and add three- quarters of a quart of flour and a quart of milk, with a little salt. Pour into a cloth properly prepared and boil it. A thinner and softer pudding may be made with one pint of flour, one quart of milk, and eight eggs. Serve up hot with wine or cream sauce. Boiled puddings or dumplings are put on to boil in boiling water. 999 DIXIE. Chop one cup of suet fine, add one cup of molasses, one cup of sweet milk, one pound of raisins, one cup of citron (one cup after it is chopped), two cups of stale bread crumbs, one cup of flour, and one teaspoon- ful of soda dissolved in two tablespoonfuls (129) JANE HAMILTON'S RECIPES of hot water. Steam or boil three hours. Serve with hard or wine sauce. ENGLISH PLUM. Cut the brown crust off a quart loaf, then soak it in a quart of milk, beat up ten eggs and add to the bread and milk a pound and a quarter of fine chopped mutton suet, half a pint of flour, a little salt, and three pounds of seedless raisins. The raisins should be cut in two and rolled in flour before they are put in the pudding. Dip a strong cotton or linen cloth in hot water, sprinkle it with flour, and then pour in the pudding, tying it securely, while not so as to press the pudding. Put it in a pot of boiling water and let it boil four hours. Serve up hot with wine or cream sauce. After putting the bread in the milk mash it well before adding the other ingredients. ( / 50 ) JANE HAMILTON'S RECIPES LEMON. Take the yolks of one dozen eggs, the whites of six, stir in one-half pound of loaf sugar, half a pint of cream, half a pound of fresh butter, and the juice and grated rinds of three lemons. Beat the eggs well, strain them and the lemons through a sieve, and mix with the other ingredients. Put the pudding on the fire in the earthen dish in which it is made and stir it constantly until it begins to thicken. Then put in a dish prepared with paste and bake it. Serve up cold. Wash the salt out of the butter for this pudding. MERINGUE. Take the amount of two rolls, or say three slices of stale bread, pour over them one pint of milk, and let it soak a short time. Beat very light the yolks of four eggs and one teacup of brown sugar. Beat the mix- ture together and bake it in a dish as you would a custard. When cold spread over (13t) JANE HAMILTON'S RECIPES the top a layer of stewed fruit or marma- lade of any kind. Whip up the whites of four eggs to a stiff froth with a teacup of white sugar; spread this over the layer of fruit, and set it in the oven for a few min- utes until it is a light brown color. You may flavor the pudding with vanilla or any spice. The flavoring is put in the whites of eggs and white sugar. MOLASSES. Prepare a quart loaf as for preserve pud- ding. Butter the bread, using half a pound of butter for that purpose. Take three pints of molasses and stir in three-quarters of a gill of pounded ginger. Lay the bread in the dish and pour on the molasses between each layer. Pour what is left over the whole pudding. It takes between two and three hours to bake, and it should be chopped with a knife occasionally. Serve up warm or cold. ¥¥¥ ( 132 ) JANE HAMILTON'S RECIPES POTATO. Boil some Irish potatoes until they are perfectly well done; peel and mash them to a pulp. To one pound of potatoes put eight ounces of butter, a pound of brown sugar, eight eggs, and season with mace or nutmeg

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