Potato Pudding (Baked)

Origin: Hartford, Connecticut

Source: Amelia Simmons, 1796

Ingredients

Instructions

  1. No. 1: Combine 1 pound boiled potatoes, 1 pound sugar, 1/2 pound butter and 10 eggs, and bake.
  2. No. 2: Mash 1 pound boiled potatoes with 3/4 pound butter, 3 gills milk or cream, the juice and grated peel of one lemon, 1/2 pound sugar, 1/2 nutmeg, 7 eggs (3 whites removed) and 2 spoons rose-water; bake.

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