A Vegetable Pudding

Ingredients

• 1 savoy cabbage
• 1 ounce butter
• pepper to taste
• coarse sea salt to taste
• 2 carrots
• 2 potatoes
• 1 cup spinach
• 2 ounces butter
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 4 heads of greens

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Boil the savoy cabbage, squeeze it dry, chop it finely, and place it in a saucepan with 1 ounce of butter, pepper, and salt. Stir until hot, then cool on a plate.

2. Boil the carrots without scraping them, cut into quarters, and shape them round with a knife.

3. Mash the potatoes until smooth and let them cool.

4. Boil the spinach, squeeze it dry, chop it finely, and mix with 2 ounces of butter, a little cream, pepper, and salt. Stir until hot and dry, then cool on a plate.

5. Mash the turnips, squeeze them dry using a clean cloth, and place in a saucepan with 2 ounces of butter, white pepper, and salt. Stir over low heat until hot, then cool.

6. Boil the greens, squeeze out the water, and leave them whole.

7. Butter an oval or round mold. Layer the vegetables in this order: carrots, potatoes, greens, turnips, carrots, cabbage, spinach, and potatoes, all laid lengthwise.

8. Make a star shape at the bottom of the mold with carrots cut like leaves, and fill the center with mashed potatoes.

9. Place the mold in the oven at 350°F (175°C) for about 30 minutes, or in a saucepan with water up to 3/4 of the mold.