German Pudding

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

Instructions

1. 1Peel and boil the potatoes until tender. Mash them very fine.
2. 2Add the egg, cream, sugar, and salt to the mashed potatoes. Mix well.
3. 3When the potato mixture is cold, add the butter (or vegetable shortening) and flour sifted with the baking powder. Mix until combined.
4. 4Preheat oven to 425°F (220°C). Bake in a buttered pudding dish for 30 minutes, or until set.
5. 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.
6. 6Serve the German Pudding warm with the Wine Sauce.