A Third Sort of Potatoe Pudding

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two Pound of white Potatoes, boil them soft, peel and beat them in a Mortar, or strain them through a Sieve, till they are quite fine; then mix in half a Pound of fresh Butter melted, then beat up the Yolks of eight Eggs, and three Whites, stir them in, and half a Pound of white Sugar finely pounded, Half a Pint of Sack, stir it well together, grate in half a large Nutmeg, and stir in Half a Pint of Cream, make a Puff-past, and lay all over your Dish, and round the Edges, pour in the Pudding, and bake it of a fine light-brown.

For Change put in half a Pound of Currans, or you may strew over the Top half an Ounce of Citron and Orange-peel cut thin, before you put it into the Oven.