Potato Pudding, Sweet

Ingredients

• half a dozen large potatoes
• a quarter of a pound of the potato flour
• three ounces of clarified butter
• half a teaspoonful of finely-minced lemon-rind
• a dessert-spoonful of lemon-juice
• a pinch of salt
• three tablespoonfuls of powdered sugar
• three tablespoonfuls of milk or cream
• the yolks and well-whisked whites of three eggs

Method

1. 1

   Bake the potatoes, scoop out the contents, and beat them lightly.

2. 2

   Mix with potato flour, clarified butter, lemon rind, lemon juice, salt, powdered sugar, and milk.

3. 3

   Beat for 5-6 minutes, then add egg yolks and whites.

4. 4

   Butter a mould, pour in the mixture, and bake or steam.

5. 5

   Turn out before serving and garnish with jam.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1324. The excerpt below is the record exactly as published.

Potato Pudding, Sweet.— Bake half a dozen large potatoes, and when they are done enough break them open and scoop out the contents with a spoon. Beat them lightly, and with a quarter of a pound of the potato flour put three ounces of clarified butter, half a tea- spoonful of finely-minced lemon-rind, a dessert- spoonful of lemon- juice, a pinch of salt, three table-spoonfuls of powdered sugar, and three table-spoonfuls of milk or cream. Beat the pudding for five or six minutes, then add separately the yolks and well-whisked whites of three eggs

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