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A Colonial Plain Potato Pudding




Source of Recipe


Deb Friedman


List of Ingredients




Take eight ounces of boiled potatoes, two ounces of butter, the yolks and whites of tow eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to froth; sugar to taste. A crust or not as you like it. Bake it. If wanted richer, put three ounces more butter, sweetmeats and almonds, and another egg.



Recipe