Baked Potato Pudding

Ingredients

• 1% lbs. of potatoes
• 1 pinch salt
• Fully Vs lb. of butter
• 4 — 6 eggs
• % cupful of flour
• % tbsp. of Parmesan cheese
• Butter for the mold

Method

1. 1

   The potatoes are boiled, peeled and mashed.

2. 2

   The butter is creamed with yolks of eggs, cheese, pepper and salt.

3. 3

   Stir in the mashed potatoes, the flour and lastly the beaten white of egg.

4. 4

   Butter the mold, put the mixture in and bake in medium hot oven for 45 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 84. The excerpt below is the record exactly as published.

% tbsp. of Parmesan cheese Some butter for frying 1 tsp. of finely chopped parsley Preparation: The potatoes are washed well and cooked in their jackets, removed from the fire when barely done, strained, peeled, then carefully cut into halves and scooped out. The pieces which have been removed, are pressed through a potato masher and mixed with butter,_ Parmesan cheese, onion, parsley and yolk of egg. Season with salt and pepper and put back into the scooped out potato halves, smooth off on top, sprinkle with salt and fry in butter to a golden yellow color. Remarks : They are very fine to serve with cold meats or to garnish hot meat platters. — 179 — No. 11— POTATO CROQUETTES. Quantity lor 6 Persons. 1 lb. of potatoes Salt to taste % lb. of butter % lb. finely grated bread 3 yolks of eggs Butter or lard for frying 1 pinch of pepper Preparation: The potatoes are washed, cooked, peeled, grated and pressed through a potato masher. The butter is creamed with the yolks of eggs and grated potatoes stirred in and seasoned with salt and pepper. Small croquettes are formed, rolled in bread crumbs and fried in butter or lard to a nice color. Serve hot. No. 12— POTATO BALLS, FRIED. Quantity for 6 Persons. 1 lb. of potatoes 1 pinch of pepper % lb. of butter Salt to taste 4 yolks of eggs % cup of flour 1 tbsp. of Parmesan cheese 1 cup of roll crumbs 1 1 pinch of nutmeg Lard for frying I Preparation: The potatoes are boiled, peeled, grated or mashed. Cream the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper and salt, the mashed potatoes and flour. Balls, walnut size, are formed from this mass, rolled in roll crumbs and fried in hot lard to a nice golden yellow color. The lard should be deep enough for the balls to float. Drain in a colander or on paper. Remarks: These potato balls are nice to garnish meat platters. No. 13— SOUR POTATOES. Quantity for 6 Persons. 1 lb. of potatoes 1 pt. good beef bouillon % lb. of butter or good 1 pinch of pepper drippings 2 tbsps. of vinegar or to taste 1 tsp. of chopped onions Salt to taste 3 tbsps. of flour Preparation: The potatoes are cooked, peeled and sliced. While they are boiling, the dressing is prepared. Brown the butter or lard with the onions, stir in the flour, stew a little while, add the bouillon and season to taste with vinegar, salt and pepper and cook a few minutes. Put in the boiled sliced potatoes, cook a few minu.tes and serve. — 180 — No. 14r— CREAMED POTATOES. Quantity for 6 Persons. 1 lb. of potatoes % pt. of milk and % lb. of butter % pt. of sweet cream 2 tbsps. of flour 1 pinch of pepper % pt. of milk or Salt Preparation: The potatoes are cooked in the jackets, then peeled and sliced or cut into small dice. Or bake the potatoes in the oven, peel them and cut into dice. Melt the butter, stir in the flour, cook 1 minute, add the milk and cream, cook a little while, season with salt and pepper, put in the potatoes, cook and serve. The dressing must neither be too thin nor too thick. Remarks: Creamed potatoes are nice with soup meat, mutton chops or fried sausage. No. 15— BAKED POTATO PUDDING. Quantity for 6 Persons. 1% lbs. of potatoes 1 pinch salt Fully Vs lb. of butter Pepper 4 — 6 eggs % cupful of flour % tbsp. of Parmesan clieese Butter for the mold

Cook this with the app: pantry check, scaling, and the assistant.