Sweet Potato Pudding
From Harper's cook book encyclopædia, 1902
Serves 4
Top with preserved citron or quince marmalade.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 359. The excerpt below is the record exactly as published.
eet - potato Pudding. — To a large sweet-potato weighing 2 lbs. al- low lb. of sugar, y* lb. of butter, one gill of sweet cream, one gill of strong wine or brandy, one grated nutmeg and a little lemon-peel, and four eggs
Cook this with the app: pantry check, scaling, and the assistant.