18th Century Roots-Irish Potato

To make a Potato Pudding

Back to the roots!  With July being National Ice Cream month, I have wandered from my roots. But today I received some wonderful pictures from the Root Workshop from Pat McMillion.  She captured the Potato Pudding still in the bake kettle.  This is a 1758 receipt (recipe) from the Art of Cookery by John Thacker.  As many Irish (white) potatoes as “you think will do” were pounded in a mortar with some cream.  This potato was stewed with butter, salt, sugar, nutmeg, citron and orange peel.  To this, one “beat(s) the Yolks of ten Eggs” and all is placed in a dish rimmed with puff paste. This grand pudding was served with a sauce of Sack, orange flower water, white wine, sugar, butter and currants.  This receipt is a winner!

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