Today we’ll be making a wonderful sweet potato pudding from Amelia Simmons’ 1796 cookbook, American Cookery.
- 1 ½ pounds Sweet Potatoes (Can substitute Winter Squash, Crookneck Squash, Pumpkin, or any Potatoes)
- 3 Large Apples
- 3 ½ tablespoons Breadcrumbs
- 1 tablespoon flour
- 1 cup Cream
- 1 tablespoon Wine
- 3 Eggs well beaten
- ¼ cup Sugar
- 1 tablespoon Nutmeg
- Pinch of Salt
- ¼ cup Dried Black Currants (Can substitute with Zante Currants or Whortleberries)
Bake or boil sweet potatoes until soft. Pear, core and chop apples, then boil until soft.
Mash together sweet potatoes and apples until fairly smooth.
Mix in breadcrumbs, flour, cream, wine, and eggs. Add sugar and spices and mix well. Gently mix in currants.
Place inside of cook pot without the lid. Bake at 325 degrees for about 75-90 minutes.
Transcript of Video:
In our last several episodes, we’ve been cooking dishes most closely associated with the holiday season of Thanksgiving and Christmas here in North America. All these recipes are from Amelia Simmons’ 1796 cookbook, American Cookery. Today we’ll be making a wonderful sweet potato pudding. Thanks for joining us today on 18th Century Cooking with James Townsend and Son.
Amelia Simmons recipe actually calls for a winter squash or crookneck squash, but later on in the recipe, she says that you could substitute sweet potatoes, regular potatoes, or even pumpkin. I’ve chosen sweet potatoes simply because their most commonly associated with Thanksgiving.
To prepare your sweet potatoes, you can either bake them or boil them. If you want to take a shortcut, you can buy canned sweet potatoes. You’ll need about a pound and a half for this recipe. For our recipe, we’re also going to need 3 large apples. You’ll need to pear them, core them and chop them up and then boil them until their soft. Let’s mash these together until their fairly smooth. Our new hardwood masher is perfect for this job. To this, we’ll add 3 ½ tablespoons of breadcrumbs, 1 tablespoon of flour, 1 cup of cream, 1 tablespoon of wine and 3 eggs well beaten. Stir this all together.
I’m going to sweeten this with about ¼ of a cup of sugar. To spice it, I’ve got a tablespoon of nutmeg and a pinch of salt, and we’ll mix this in.
For our final ingredient here, we’re going to add a 1/4 of a cup of black currants. These are dried black currants of the ribes family. She also suggests in her recipe, that you can use zante currants instead, which are like tiny raisins, or possibly dried blueberries, sometimes called whortleberries.
And mix it in.
Today, we’re going to be cooking this in our wonderful little red ware cook pot. These cook pots are available in our catalog. They’re made right here in Indiana and their based off of 18th century paintings. Today we’re going to be cooking without the lid. There’s enough here in this to fill up this pot and possibly even bake a pie from it.
I’ve got this about ¾ of the way full. You want to leave a little bit of room. It’ll try to grow as it cooks and then shrink back down. You’ll want to cook this without the lid on at 325 degrees or so for an hour and 15 minutes, maybe an hour and a half.
So normally about right now, I’d pull out the finished dish and we’d get to taste it, but not this time. This time I’m going to save it for later. We’re going to take all these dishes and put them together into a wonderful holiday feast, so you’re just going to have to wait until the end.
If you’re new to our channel, I really want to welcome you. You can subscribe to our channel, you can check out our website, or request a print catalog. I want to thank you for joining us today as we savor the flavors and the aromas of the 18th Century.