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Classic
Cook Books
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page 90
Sweet Potato Pudding.
Boil the potatoes, take off the skin, mash and strain them while warm; to a
pound of potatoes put half a pound of butter; beat six eggs with half a pound of
loaf-sugar, add a little mace or nutmeg; mix all together, and bake with or
without paste.
Lemon Pudding.
Grate the rind of six fresh lemons, squeeze the juice from three, and strain it;
beat the yelks of sixteen eggs very light, put to them sixteen table-spoonsful
of powdered sugar, not heaped, with four crackers finely powdered; beat it till
light; put a puff paste in your dish and bake in a moderate oven.
ANOTHER WAY.
Take one pound of potatoes strained through a sieve, half a pound of butter, the
same of rolled sugar, the juice of two lemons and the peel of one; beat five
eggs, and mix all together with a glass of wine and a nutmeg.
A Preserve Pudding.
Take a deep dish, butter it well and spread a layer of preserves, without
syrup--either quinces, citron, apples or peaches; rub together a pound of fresh
butter, and the same of powdered loaf-sugar, and add the yelks of sixteen eggs
well beaten; pour this on the preserves, bake it in a quick oven for half an
hour; it may be set by till the next day; beat the whites of the eggs as for
island, seasoning with currant jelly, and spread it over the pudding cold, just
as it goes to table. This makes a rich dish and is eaten without sauce. This
quantity will bake in four ordinary pie plates.
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Classic
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