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- Apr 18, 2019
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- Upstate New York
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!
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!
Bringing the