dessert

Sweet Potato Pudding

Name: Sweet Potato Pudding
Ingredients: one pound or a pint of hot boiled sweet potato; six eggs; three-fourths of a pound of butter; a pound of sugar; flavor with grated lemon rind; and a little brandy

From La cuisine creole, 1885

This is a Southern dish, fit for an epicure.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 80. The excerpt below is the record exactly as published.

SWEBT POTATO PUDDING. Take one pound or a pint of hot boiled sweet potato, pass it hot through a sieve — the flner the better. To this add six eggs well beaten, three-f ourths of a pound of butter, and a pound of sugar; flavor with grated lemon rind, and a little brandy

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