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📝 Description
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🥘 Ingredients
1/2 lb. of mashed potatoes, 2 oz. of butter, 2 eggs, 1/4 pint of milk, 3 tablespoonfuls of sherry, 1/4 saltspoonful of salt, the juice and rind of 1 small lemon, 2 oz. of sugar.
👨🍳 Method
Boil sufficient potatoes to make 1/2 lb. when mashed; add to these the butter, eggs, milk, sherry, lemon-juice, and sugar; mince the lemon-peel very finely, and beat all the ingredients well together. Put the pudding into a buttered pie-dish, and bake for rather more than 1/2 hour. To enrich it, add a few pounded almonds, and increase the quantity of eggs and butter.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Potato Pudding from Mrs. Beeton's classic cookbook, and I must say, it's a delightful little number that's perfect for the budget-conscious cook looking to elevate leftovers. The first surprise was the lemon zest — such a bright, zingy note in what could have been a heavy dish. It really cuts through the richness of the butter and eggs, adding a delightful freshness. I found this recipe to be a great way to use up leftover mashed potatoes. The sherry adds a nice depth of flavor, but I imagine you could substitute it with a little bit of apple cider vinegar and a touch of brown sugar for a non-alcoholic version. It's a simple, comforting dish that's perfect for a weeknight dinner or a cozy weekend brunch. If you're feeling fancy, you could even dress it up with some toasted almonds on top.
