Pudding (Potato Roly-Poly)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. Take a pint of hot mashed potato, a pint of flour, a quarter of a pound of butter, and a pinch of salt, and moisten with milk or water into a dough.
  2. Roll the paste out and spread it with any jam that has no stones.
  3. Roll up, tie up, and steam for an hour and a quarter.
  4. For a very nice sauce to eat with this pudding, beat two ounces of butter and two tablespoonfuls of sugar together, and add one well-beaten egg.
  5. Go on beating, pouring in by degrees a little boiling water, till the sauce looks like cream.

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