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PLAIN POTATO PUDDING

Having pared a pound of fine large potatoes, put them into a pot, cover them well with cold water, and boil them gently till tender all through.

When done lay each potato (one at a time) in a clean warm napkin, and press and wring it till all the moisture is squeezed out, and the potato becomes a round dry lump.

Mince as fine as possible a quarter of a pound of fresh beef suet, (divested of skin and strings;) crumble the potato and mix it well with the suet; adding a small salt spoon of salt.

Add sufficient milk to make a thick batter, and beat it well.

Dip a strong square cloth in hot water, shake it out, and dredge it well with flour.

Tie the pudding in, leaving room for it to swell, and put it into a large pot of hot water, and boil it steady for an hour.

This is a good and economical pudding.


Confederate Receipt Book (1863)
A Compilation of over One Hundred Receipts, Adapted to the Times
From the University of North Carolina at Chapel Hills Libraries