vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puddings
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 91. The excerpt below is the record exactly as published.
Potato Puddings. Boil and mash very flue five large white potatoes, stir to a cream three-quarters of a pound of butter and the same of STigar, add the juice and rind of one large fresh lemon, a glass of wine and one of brandy } beat six eggs very light separately
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