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Potato Batter Pudding

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Mince and season your cold mutton, wet it with the remains of yesterday’s gravy and put into a bake-dish.
  2. Mash six boiled potatoes soft with butter;
  3. beat in two eggs;
  4. a heaping tablespoonful of prepared flour, and a cup of milk.
  5. Mix well, and pour over the mutton.
  6. Bake to a good brown in a moderate oven.
  7. One hour will be needed to cook it properly.