Savory Baked Goods Potato Pudding

no. 50. potato pudding
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)

Ingredients:

3 lbs. potatoes​

2 quarts milk​

2 oz. butter​

2 oz. sugar​

lemon-peel​

salt​

3 eggs​

Instructions:

Ingredients, three pounds of potatoes, two quarts of milk, two ounces of butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs. First, bake the potatoes, if you have means to do so, or let them be either steamed or boiled; when done, scoop out all their floury pulp without waste into a large saucepan, and immediately beat it up vigorously with a large fork or a spoon; then add all the remainder of the above-named ingredients (excepting the eggs), stir the potato batter carefully on the fire till it comes to a boil, then add the beaten eggs; pour the batter into a greased pie-dish, and bake the pudding for an hour in your oven, if you have one; if not, send it to the baker's.​

 

[donna]

Will have to try the potato pudding.