Recipes > Desserts > Puddings > Sweet Potato Puddings > Sweet-Potato Pudding

Sweet-Potato Pudding


  • 1 large sweet potato, weighing two pounds
  • 1/2 pound of sugar
  • 1/2 pound of butter
  • 1 gill of sweet cream
  • 1 gill of strong wine or brandy
  • 1 grated nutmeg
  • a little lemon peel
  • 4 eggs
  • puff paste
  • preserved citron or quince marmalade


Boil the potato until thoroughly done, mash up fine, and while hot add the sugar and butter. Set aside to cool while you beat the eggs light and add the seasoning last. Line tin plates with puff paste, and pour in the mixture, bake in a moderate but regularly heated oven. When the puddings are drawn from the fire, cover the top with thinly-sliced bits of preserved citron or quince marmalade. Strew the top thickly with granulated white sugar and serve, with the addition of a glass of rich milk for each person at table.


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The White House Cookbook (1887).

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