Heart to Hearth Cookery

Baking the Sweet Potato Pudding

After the sweet potatoes were boiled, they were pared and prepared according to the 1845 receipt (recipe) for a Sweet Potato Pudding (see previous post for pudding explanation):   Boil the potatoes, take off the skin, mash and strain them while warm; to a pound of potatoes put half a pound of butter; beat six eggs with half a pound of loaf-sugar, add a little mace or nutmeg; mix all together, and bake with paste.

Sugar was purchased in a solid loaf and when reading paste think pastry.

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