Cassell's dictionary of cookery

Potato Pudding, Baked.— Mix twelve ounces of potatoes boiled, skimmed, and mashed, one ounce of suet, a quarter of a pint of milk, and one ounce of cheese grated fine; add as much boiling water as will be necessary to produce a due consistence, and bake in an earthen pan. Potato Pudding, Cottage {see Cottage Potato Pudding). Potato Pudding, Sweet.— Bake half a dozen large potatoes, and when they are done enough break them open and scoop out the contents with a spoon. Beat them lightly, and with a quarter of a pound of the potato flour put three ounces of clarified butter, half a teaspoonful of finely-minced lemon-rind, a dessertspoonful of lemon- juice, a pinch of salt, three table-spoonfuls of powdered sugar, and three table-spoonfuls of milk or cream. Beat the pudding for five or six minutes, then add separately the yolks and well-whisked whites of three eggs. Butter a plain mould, ornament it with dried fruit or slices of candied peel, pour in the pudding, and bake in a well-heated oven, or steam the pudding if preferred. Turn it out before serving, sift sugar thickly over it, and garnish the dish with jam. Time to bake, three-quarters of an hour ; to steam, one hour. Probable cost, Is. Sufficient for five or six persons. Potato Pudding, with Ham, &c. (a German recipe). — Take some largo potatoes, roast them, break them and scoop out the inside ; to two quarts of potato add six ounces of butter and the yolks of four eggs ; work through a sieve, season with pepper and salt. Butter well a mould and sprinkle it with bread crumbs or raspings; fill it about two inches deep with potato puree ; then put a thin layer of ham, dressed veal, or anything else preferred, which cover with potato ; then put a layer of meat again, and so on till the mould is filled. Bake the pudding for an hour, loosen the sides carefully with a knife, and turn out carefully that it may not break. Potato Puddings (Count Eumford's Kecipes). — 1. Mix together twelve ounces of boiled mashed potatoes, one ounce of suet, one ounce (a sixteenth of a pint) of milk, and one ounce of cheese. The suet and cheese to be melted, or chopped as fine as possible. Add as much hot water as will convert the whole into I a tolerably stiff mass ; then bake it for a short I time in an earthen dish, either in front of the j fire or in an oven. 2. Twelve ounces of mashed 1 potatoes, one ounce of milk, and one ounce { of suet, with salt. Mix and bake as before. j 3. Twelve ounces of mashed potatoes, one ounce I of red herring chopped fine or bruised in a I mortar. Mix and bake. 4. Twelve ounces of I mashed potatoes, one ounce of suet, and one ounce of hung beef grated or chopped fine. Mix and bake.