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Potato Pudding, with Ham
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1324. The excerpt below is the record exactly as published.
Potato Pudding, with Ham, &c. (a German recipe). — Take some largo potatoes, roast them, break them and scoop out the inside ; to two quarts of potato add six ounces of butter and the yolks of four eggs ; work through a sieve, season with pepper and salt. Butter well a mould and sprinkle it with bread crumbs or raspings
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