vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pudding
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 91. The excerpt below is the record exactly as published.
Sweet Potato Pudding — Two cups mashed sweet potato (the potato must first be boiled), a cup of sugar, a small cup of butter, 3 eggs, ^ teaspoonful soda dissolved in a little hot water, a teaspoonful lemon extract, and ^ teaspoonful grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.