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SIPPET  PUDDING
Photo: Louis Hansel

SIPPET PUDDING

14 ingredients 5 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

567
Calories
18g
Protein
26g
Fat
70g
Carbs
What these numbers assume — 8 portions →
Ingredient Portion assumed kcal
Milk 1 cup (244ml) whole 149
Sweet Potato 1 medium (114g) baked 103
Butter 1 tbsp (14g) 102
Egg 1 large egg (50g) 78
Grape 1/2 cup (76g) 62
Sugar 1 tbsp (12.5g) granulated 49
Nutmeg 1 tsp ground (2.2g) 12
Lemon juice of 1 lemon (48ml) 12

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • one pound of sweet potatos very tender
  • a handful of currants
  • a quart of milk that has been boiled a little
  • a pound of sugar
  • a pound of powdered sugar
  • a quart of milk
  • a pound of butter
  • four eggs
  • six eggs well beaten
  • three quarters of a pound of powdered sugar
  • three quarters of butter
  • six eggs
  • nutmeg
  • lemon peel

Directions

1

CUT a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currants or stoned raisins; do this till the dish is full; let the currants or raisins be at the top; beat four eggs, mix with them a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake it in a moderate oven— eat it with wine sauce.

2

SWEET POTATO PUDDING. BOIL one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quarters of a pound of powdered sugar, three quarters of butter, and some grated nutmeg and lemon peel, with a glass of brandy; put a paste in the dish, and when the pudding is done, sprinkle the

3

THE VIRGINIA HOUSEWIFE. 121

4

top with sugar, and cover it with bits of citron. Irish potato pudding is made in the same manner, but re not so good.

5

AN ARROW ROOT PUDDING. BOIL a quart of milk, and make it into a thick bat- ter, with arrow root; add six eggs, half a pound of butter, the same of pounded sugar, half a nutmeg, and a little grated lemon peel; put a paste in the dish, and bake it nicely; when done, sift sugar over it, and stick slips of citron all over the top.

By Randolph, Mary, 1762-1828 · Recipe sourced from internet_archive

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