The following baked potatoe-puddings were prepared in the hotel where I lodge, and were tasted by a number of persons, who found them in general very palatable.
Baked Potatoe-puddings.
No. I.
12 ounces of potatoes, boiled, skinned, and mashed;
1 ounce of suet;
1 ounce (or 1/16 of a pint) of milk, and
1 ounce of Gloucester cheese.
—
Total 15 ounces,—mixed with as much boiling water as was necessary
to bring it to a due consistence, and then baked in an earthen pan.
No. II.
12 ounces of mashed potatoes as before;
1 ounces of milk, and
1 ounce of suet, with a sufficient quantity of salt.—Mixed up
with boiling water, and baked in a pan.
No. III.
12 ounces of mashed potatoes;
1 ounce of suet;
1 ounce of red herrings pounded fine in a mortar.—Mixed—baked,
etc. as before.
No. IV.
12 ounces of mashed potatoes;
1 ounce of suet, and
1 ounce of hung beef grated fine with a grater.—Mixed and baked
as before.