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Aartappel-Poeding (South Africa)
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- #9148
serves/makes:
ready in:
30-60 minutes
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
added by
westher
nutrition data
194 calories, 5 grams fat, 28 grams carbohydrates, 9 grams protein per serving. This recipe is low in sodium.
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