Irish Potatoe Pudding recipes

lupaglupa

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Reading through the 1852 Memphis Enquirer I found these two recipes I thought I'd share. I have not made either.

Irish Potatoe Pudding - Pass through a sieve one pound of boiled potatoes, and six well beaten eggs, twelve ounces of butter and the same quantity sugar. Bake on a crust.

Another - Four tea cups full of potatoes, twelve ounces of butter, twelve ounces of sugar, yolks of two eggs, whites of four, nutmeg and a glass of peach brandy. Bake this also on a pastry.


The measurements are nicely accurate but the directions could use some further development 😉 Both recipes look like variations on a custard pie with the potatoes as both a bulk food and a thickening agent. Frankly, I think I'd rather have mashed potatoes and drink the peach brandy. And yes, they spelled potato with an "e" in the recipe title!
 
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