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Abigail Wellington Townsend cookbook, circa 1840
Page 52
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Potatoe pudding take half a pound of butter half a pound of powdered sugar & stir them together till very light have ready a pound of boiled potatoes which must be quite cold grate the potatoes & beat four eggs till very thick stir the beaten eggs & the grated potatoes alternately into the butter & sugar with a gill of cream or rich milk add a teaspoonful of mixed spice & a glass of wine brandy and rose water mixed having stirred the whole very hard put it into shells of puff paste and bake half an hour this quantity of the mixture is sufficient for two shells the size of soup plates
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Potatoe pudding take half a pound of butter half a pound of powdered sugar & stir them together till very light have ready a pound of boiled potatoes which must be quite cold grate the potatoes & beat four eggs till very thick stir the beaten eggs & the grated potatoes alternately into the butter & sugar with a gill of cream or rich milk add a teaspoonful of mixed spice & a glass of wine brandy and rose water mixed having stirred the whole very hard put it into shells of puff paste and bake half an hour this quantity of the mixture is sufficient for two shells the size of soup plates
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