Potato Pudding (Mrs. J. E. Rutherford)

Ingredients

• 1½ pounds of potato
• 1 pound of granulated sugar
• ½ pound of butter
• 6 eggs
• 2 lemons (rind and juice)

Method

1. 1

   Boil and mash the potatoes, and when almost cold beat it and the butter into a cream.

2. 2

   Beat sugar and yolks of eggs very light.

3. 3

   Add them and the lemon to the cream mixture, and beat in the stiffly beaten whites of the eggs last.

4. 4

   Line four pie plates with crust, divide the batter between them, and bake.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 61. The excerpt below is the record exactly as published.

Potato Pudding (Mrs. J. E. Rutherford.) 1% pounds of potato. 1 pound of granulated sugar. '% pound of butter. 6 eggs. 2 lemons (rind and juice)

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