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Lent Potatoes

Puddings
Historic

Imitation potato made from almond flour, butter, egg, wine and sugar. Made into balls with biscuit crumb, Fried (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

LENT POTATOES. Beat three or four ounces of almonds, and three or four bitter ones when blanched, putting a little orange flower water to prevent oiling. Add eight ounces of butter, four eggs well beaten and strained, half a glass of raisin wine, and sugar to taste. Beat all together till quite smooth, and grate in three Savoy biscuits. Make balls of the above with a little flour, the size of a chesnut; throw them into a stewpan of boiling lard, and boil them of a beautiful yellow brown. Drain them on a sieve, and serve with sweet sauce in a boat.






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