Potato Pudding

40 to 45 minutes.


  • Potatoes, lb.
  • butter, 3 oz.
  • sugar, 5 or 6 oz.
  • eggs, 5 or 6
  • lemon-rind, 1
  • salt, few grains:


With a pound and a quarter of fine mealy potatoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces of butter, five or six of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon. Pour the mixture into a well-buttered dish, and bake it in a moderate oven for nearly three-quarters of an hour. It should be turned out and sent to table with fine sugar sifted over it; or for variety, red currant jelly, or any other preserve, may be spread on it as soon as it is dished.

Obs.—When cold, this pudding eats like cake, and may be served as such, omitting, of course, the sugar or preserve when it is dished.