William Woys Weaver

Potato Pudding

1894

Preparation info
  • Yield:

    8 to 10

    Servings.
    • Difficulty

      Medium

Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets
The Christmas Cook

By William Woys Weaver

Published 1990

  • About

This is an old Christmas and New Years pudding that is still popular on the eastern shore of Maryland, where it is often called Pudding Pie. It is advisable to treat this as a a soufflé, since it is best as it comes from the oven.

Ingredients

  • 1 pound white potatoes (weight after paring)
  • ½ pound (2 sticks) unsalted butte

Method

Peel and weigh the potatoes. Boil until soft, drain, and while still hot, beat in the butter to form a batter. Let this cool until lukewarm, then beat the egg yolks to a froth and combine with the potatoes. Add the mace and lemon zest and juice. Beat again; add the sugar and beat until light. Fold in the citron. Beat the egg whites until stiff and fold them in as well.

Pour the batter i