Instead of boiling potatoes for the 1744 receipt (recipe) To make Potato-Pudding, the potatoes were baked relatively quickly on the hot hearth with established embers.
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Posted by: hearttohearthcookery | September 21, 2021
Potato for Potato Pudding-A Taste of Hearth Cooking
Posted in culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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