(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsPudding Recipes 2 >  Potato Pudding



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Oven: 350 F
Time: 30 minutes (or until firm)

You will need:
• 3 large potatoes
• 3 eggs (separated)
• 1 cup granulated sugar
• 1/4 cup flour
• 1 tsp. salt
• 1 cup cream
• 1/2 fresh lemon (juice squeezed, and rind grated)

Boil, mash and cool the potatoes.

Mix with egg yolks.

When well blended, add egg whites, (which have been well beaten and combined with sugar) flour, salt, cream, and lemon, juice and grated rind.

Bake in a buttered dish until firm.

Serve with sugar and cream.

Also, they are good when they are topped with fresh berries, sweetened and crushed.

Pioneer and Indian Recipes
National Park Service, Department of the Interior
Whitman Mission NHS - History & Culture



  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages