Potato Soufflé Pudding

Ingredients

• 1 lb. dry mashed potatoes
• 2 oz. sugar
• ½ pint milk
• 2 oz. flour
• 2 oz. mixed fruit
• a little grated lemon rind
• 8 eggs
• a little sugar and crushed coco-nut
• a pinch of salt

Method

1. 1

   Mix potatoes, sugar, milk, flour, fruit, and lemon rind together, adding a pinch of salt.

2. 2

   Stir over the fire till creamy, then add 1 whole egg and 2 yolks.

3. 3

   Beat the 2 whites to a firm froth and fold into the mixture.

4. 4

   Grease a mould, line with sugar or crushed coco-nut, fill three-quarters full, and steam in boiling water.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 52. The excerpt below is the record exactly as published.

Potato Soufflé Pudding (No FaT EXCEPT FOR GREASING THE Moutp) Materials—1 lb. dry mashed potatoes, 2 oz. sugar, $ pint milk, 2 oz. flour, 2 oz. mixed fruit, a little grated lemon rind, 8 eggs, a little sugar and crushed coco-nut, a, pinch of salt. _ Method.—Mix the potatoes, sugar, milk, the flour, fruit and lemon rind together, adding a pinch of salt

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