Potato Pudding. No. 5.
Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of Gloucester cheese—total, fifteen ounces—with as much boiling water as is necessary to bring them to a due consistence. Bake in an earthen pan.
Potato Pudding. No. 6.
Potatoes and suet as before, and one ounce of red herrings, pounded fine in a mortar, mixed, baked, &c. as before.
Potato Pudding. No. 7.
The same quantity of potatoes and suet, and one ounce of hung beef, grated fine with a grater, and mixed and baked as before.
Pottinger’s Pudding.
Three ounces of ground rice, and two ounces of sweet almonds, blanched and beaten fine; the rice must be boiled and beaten likewise. Mix them well together, with two eggs, sugar and butter, to your taste. Make as thin a puff paste as possible, and put it round some cups; when baked, turn them out, and pour wine sauce over them. This quantity will make four puddings.