No. 161 Potato Pudding
Boil 1 pound of potatoes, mash while hot, stir in 3 ounces fresh butter, 2 ounces of pounded loaf sugar, rind and juice of half a lemon, and a little cream; butter a dish, lay all into it, and bake 30 minutes in a moderately hot oven; the yolks of 4 raw eggs may be added, and brandy or Madeira used instead of lemon juice—or 1 pound of currants can be added. This pudding can be boiled or baked; if boiled serve with wine sauce, if baked use thin puff paste to line and cover dish.