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A Potato Pudding-Pie
Early 18th Century
Preparation info
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1932
Ingredients
- Potatoes
¾ lb. - butter
6 oz. - sugar
Method
- Boil and peel the potatoes; then
- Mash them with the butter and beat them well together.
- Add the sugar
- Whisk the eggs well and beat them into the mixture adding the nutmeg and brandy as flavouring.
- Sheet your dish with puff pastry, pour in your pudding.
- Bake it in a quick oven till the mixture is set.