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CDKitchen

Aartappel-Poeding (South Africa)
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: 30-60 minutes

Ingredients:
2 pounds potatoes
6 well-beaten eggs
sugar, to taste
a little salt
vanilla, almond or lemon essence
dabs of butter
a good grating of nutmeg

Directions:
Boil 2 lbs potatoes and then mash them. Add 6 well-beaten eggs, and sugar to taste. Do not forget to put in a little salt. Flavor with vanilla, almond or lemon essence. Put dabs of butter on top and finish off with a good grating of nutmeg. Bake your pudding a nice light brown. You should use at least 6 eggs, but if you can spare more, so much the better, because your pudding will be all the lighter.

Cook's Notes: Most women made potato pudding in the same way, except that some preferred to use chopped almonds and grated lemon-rind instead of essences. Potato pudding made with lots of eggs and beaten up to a quivering lightness is deemed worthy of being presented to a bride. But before it is put into a bride's basket it is embellished with sparkling red cherries.

Recipe Source: Mrs. Isaacs, Wale St., Cape Town, in : Traditional Cookery of the Cape Malays : Food Customs and 200 Old Cape Recipes / Hilda Gerber

Recipe Location: https://www.cdkitchen.com/recipes/recs/539/AartappelPoeding_South_Africa22201.shtml
Recipe ID: 9148

Nutrition:
per serving: 194 calories, 5g fat, 28g carbohydrates, 9g protein.

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