German Pudding
A traditional German pudding made with potatoes, suet, and a sweet sauce.
Ingredients
- 3 large Large potatoes
- 1 pinch Salt
- 1 cupful Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
- 1/2 cupful Coffee sugar
- 1 Egg
- 1/2 teaspoonful Baking powder (Originally Royal Baking Powder.)
- 1 tablespoonful Flour
- 1/2 cupful Cream
- 3/4 pint Water
- 1 cupful Sugar
- 1 small teaspoonful Cornstarch
- 1 teaspoonful Lemon extract (Originally Royal Extract Lemon.)
- 1 teaspoonful Cinnamon (Originally Royal Extract Cinnamon.)
- 1/2 gill Wine
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Instructions
- 1Peel and boil the potatoes until tender. Mash them very fine.
- 2Add the egg, cream, sugar, and salt to the mashed potatoes. Mix well.
- 3When the potato mixture is cold, add the butter (or vegetable shortening) and flour sifted with the baking powder. Mix until combined.
- 4Preheat oven to 425°F (220°C). Bake in a buttered pudding dish for 30 minutes, or until set.
- 5Boil water. Add cornstarch, dissolved in a little cold water, and the sugar. Boil for 15 minutes, then strain. When ready to serve, add the lemon extract, cinnamon, and wine.
- 6Serve the German Pudding warm with the Wine Sauce.
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