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Sweet Potato Pudding

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. Half pound of butter, 1/2 pound of sugar, 5 eggs, 2 tablespoonfuls of brandy, same of rose-water;
  2. add 1 pound of sweet potatoes, boiled and mashed fine, with a pinch of salt and a little milk to make it moist.
  3. Beat the butter and eggs and sugar till light, to which add the potatoes, a small quantity at a time;
  4. whisk the eggs till thick, and stir in gradually;
  5. then add the brandy and rose-water.
  6. Mix all well together, and set aside in a cool place for awhile.
  7. This is enough for 3 or 4 puddings, soup-plate size.
  8. Line your plates with a nice paste, fill and bake in a quick oven.
  9. Nutmeg or cinnamon can be substituted for the rose-water if desired.