Sweet Potato Pudding
From The Times cook book, no. 2, 1905
Serves 2
To make richer, add brandy to the sweet potatoes.
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 Times cook book, no. 2 (1905) by Los Angeles Times, page 112. The excerpt below is the record exactly as published.
SWEET POTATO PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Ange- les.—Boil one pound sweet potatoes and let them get perfectly cold before grating them. In the meantime cream a heaping tablespoon- ful of butter and two table spoonfuls of sugar; add gradually the yolks of four eggs, the grated rind of a lemon, a teaspoonful of cin- namon, a little grated nutmeg and one cup sweet milk, add the beaten whites. Last grease a pudding dish, line with a rich crust and fill in the custard. To make richer, add a wineglass of brandy
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